Panocha

Ingredients

• one pound of dark brown sugar
• half a cupful of cream
• half a pint of pecans

Method

1. 1

   Put one pound of dark brown sugar and half a cupful of cream into a saucepan; stir over the fire until it melts and boils, and forms a soft ball when dropped into cold water.

2. 2

   Take from the fire, add half a pint of pecans, stir until the sugar is granulated, and then drop it in little cakes on oiled paper.

Nutrition per serving

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 43. The excerpt below is the record exactly as published.

PANOCHA Have ready shelled a quantity of pecan nuts. Put one pound of dark brown sugar and half a cupful of cream into a saucepan; stir over the fire until it melts and boils, and forms a soft ball when dropped into cold water. Take from the fire, add half a pint of pecans

Cook this with the app: pantry check, scaling, and the assistant.