| PREPARATION :
Line a large jellyroll pan with a Silpat baking
liner or parchment paper.
Place white sugar, brown sugar, heavy cream,
and pineapple (with juice) in a heavy saucepan. Stir
and bring to a gentle boil. Cook, without stirring,
until the temperature reaches 242 F. on a candy thermometer.
Remove from heat. Stir in butter, vanilla,
and pecans. Stir to combine, then beat until creamy,
thick, and light in color. Drop by the teaspoonful
on to the prepared pan. Let cool to harden.
If the mixture becomes too thick to drop onto the pan, add a teaspoon of very
hot water, beating well after the addition.
Yield: about 1/2 pound pineapple candies
|
