As long as it's somethuibng I love like the Pecan Nut Balls!

http://oi40.tinypic.com/dzj89.jpg

YUM!!! :-)

On Saturday, May 11, 2013 6:33:50 PM UTC-6, John Kuthe wrote:
> As long as it's somethuibng I love like the Pecan Nut Balls!
>
> http://oi40.tinypic.com/dzj89.jpg
>
> YUM!!! :-)

Thanks for the recipe.

On Sat, 11 May 2013 18:09:41 -0700 (PDT), Roy >
wrote:

>On Saturday, May 11, 2013 6:33:50 PM UTC-6, John Kuthe wrote:
>> As long as it's somethuibng I love like the Pecan Nut Balls!
>>
>> http://oi40.tinypic.com/dzj89.jpg
>>
>> YUM!!! :-)
>
>Thanks for the recipe.

Oops! Sorry, the recipe's easy stepwise but assembling them is a PITA:

Pecan Nut Balls:

filling:

2 6oz packages of almonds (whole)

Grind in coffee slicer. Then:

2/3 cup water (+1 Oz Amaretto if available; ½ Amaretto 2010!)
4/3 cup sugar
2 tbs corn syrup

Cook to 240F. Mix in ground almonds. Slurry at first, firms up as it
cools. Pours out OK on plastic sheet on counter! Put in airtight
container after cooling. Warm to work.

Dipping:

Dip 2 pecan halves w/ almond paste center first in warmed thinned:

1 240F fondant
10 drops hazelnut flavor

Let cool on waxed paper. Then dip in milk chocolate compound coating.


Fondant:

Cooked Fondant:

4 cups sugar
1/8 tsp cream of tartar
(mix)
1 1/3 cups hot water

Dissolve and bring to boil stirring, then cover 3-5 minutes to wash
down crystals.
Cook to 236F (240F-242F for mints)
Cool slightly and pour onto clean marble slab and cool to 110F.
Use hard plastic scraper to fold over and over, working air into syrup
until it's a white stiff mass. Wrap in plastic wrap and store airtight
for 2-10 days in cool dry place.



Have fun!! :-)

On Sat, 11 May 2013 21:15:59 -0500, John Kuthe >
wrote:

> Pecan Nut Balls:
>
> filling:
>
> 2 6oz packages of almonds (whole)
>
> Grind in coffee slicer. Then:
>
> 2/3 cup water (+1 Oz Amaretto if available; ½ Amaretto 2010!)
> 4/3 cup sugar
> 2 tbs corn syrup
>
> Cook to 240F. Mix in ground almonds. Slurry at first, firms up as it
> cools. Pours out OK on plastic sheet on counter! Put in airtight
> container after cooling. Warm to work.
>
> Dipping:
>
> Dip 2 pecan halves w/ almond paste center first in warmed thinned:
>
> 1 240F fondant
> 10 drops hazelnut flavor
>
> Let cool on waxed paper. Then dip in milk chocolate compound coating.
>
>
> Fondant:
>
> Cooked Fondant:
>
> 4 cups sugar
> 1/8 tsp cream of tartar
> (mix)
> 1 1/3 cups hot water
>
> Dissolve and bring to boil stirring, then cover 3-5 minutes to wash
> down crystals.
> Cook to 236F (240F-242F for mints)
> Cool slightly and pour onto clean marble slab and cool to 110F.
> Use hard plastic scraper to fold over and over, working air into syrup
> until it's a white stiff mass. Wrap in plastic wrap and store airtight
> for 2-10 days in cool dry place.

Oh, yes - that sounds good! When are you available to come over and
make a batch? I have granite, not marble... but I think you will be
able to manage.

--
Food is an important part of a balanced diet.

On Saturday, May 11, 2013 8:33:50 PM UTC-4, John Kuthe wrote:
> As long as it's somethuibng I love like the Pecan Nut Balls!
>
>
>
> http://oi40.tinypic.com/dzj89.jpg
>
>
>
> YUM!!! :-)

How's work going, queer?

On Sat, 11 May 2013 21:41:00 -0700, sf > wrote:
....
>
>Oh, yes - that sounds good! When are you available to come over and
>make a batch? I have granite, not marble... but I think you will be
>able to manage.

For the fondant? Yes I'm sure granite would work fine. And I only make
them at Christmas, sorry! :-)

On May 11, 5:33*pm, John Kuthe > wrote:
> As long as it's somethuibng I love like the Pecan Nut Balls!
>
> http://oi40.tinypic.com/dzj89.jpg
>
> YUM!!! :-)

Kinda early for making Christmas gifts!

On Sun, 12 May 2013 13:54:36 -0700 (PDT), merryb >
wrote:

>On May 11, 5:33*pm, John Kuthe > wrote:
>> As long as it's somethuibng I love like the Pecan Nut Balls!
>>
>> http://oi40.tinypic.com/dzj89.jpg
>>
>> YUM!!! :-)
>
>Kinda early for making Christmas gifts!

These are left overs! I made a lot too many! :-)