Fri, Jan-05-07, 01:53
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Senior Member
Posts: 858
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Plan: Atkins
Stats: 245/220/205
BF:
Progress: 63%
Location: Morristown, NJ, USA
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Cool! So you washed them and tossed them with polyd/other stuff. No major clumping?
That's a good idea. I've been working on boiling down a sweetened polyd syrup to a hard crack stage and then mixing the pecans into it, but the hard crack polyd is SO thick, it's hard to get a good coating. It's a lot easier if I settle for a hard ball stage, but those get really sticky.
I've also tried coating them with a hard ball syrup and then tossing them in powdered malitol. That worked alright, but it brought maltitol into the equation.
Maybe a combo of a hard ball stage syrup and some baking time might do the trick.
The other thing I like to do is caramelize/color the polyd a bit first, then add some water back and proceed from there. I've also added cream and butter to my polyd and coated the pecans with that. That's pretty tasty.
Nancy, how about some coconut cream? That might be nice to give it a bit of toffeeishness.
The ginger might get tricky. If you cook it for long enough in a polyd syrup it should develop a translucent candied quality, but getting the crystallized sugar exterior could be tough. I forget, where are you on maltitol and isomalt? Those are off limits for you, right?
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