PIONEER WOMAN CANDY RECIPES RECIPES

Steps:

• Preheat the oven to 300°F. Line a baking sheet with parchment paper or a silicone baking mat.  In a small bowl, whisk together the sugars, cinnamon and salt.  In a large bowl, whisk the egg white and vanilla extract until very foamy, about 1 minute. Add the pecans and stir until well coated. Sprinkle the sugar mixture over the pecans and toss until fully coated. Spread pecans into an even layer on the prepared baking sheet.  Bake for 20 minutes. Stir and spread out evenly again. Bake for another 20 minutes or until the nuts are very fragrant and are starting to darken in color. Let the pecans fully cool in the pan on a wire rack (the sugar will harden as it cools). Break into individual pieces. Store in an airtight container in the pantry for up to 2 weeks.

Steps:

• Line an 8x8 pan with parchment paper. It doesn’t need to sit neatly in the pan, since the honeycomb will weigh it down later.In a heavy-bottomed saucepan, add sugar and give it a shake so it lays flat in the pan. Add corn syrup, honey, and water, so all of the sugar has been moistened, but do not stir. Turn the heat to medium high, and watch closely as the sugar starts to dissolve and the ingredients start to meld together. Cook the mixture to 300ºF, which should take about 5–10 minutes depending on the strength of your stove, then remove the pan from the heat. Whisk in the baking soda for about 5 seconds, and once it has stopped foaming up, immediately pour the mixture onto the parchment paper. Let cool for 1 hour until hardened, then whack the honeycomb with a knife to break into pieces.Immediately store any uneaten honeycomb in an airtight container, otherwise it will absorb moisture from the air and soften. Enjoy! Note: Honeycomb will keep for 3–4 days at room temperature in an airtight container.