Ingredients with Measurements:
- 1 cup granulated sugar
- 1/2 cup water
- 1/2 cup light corn syrup
- 1/4 tsp salt
- 1/2 cup chopped pecans
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 2 egg whites
- 1/4 tsp cream of tartar
- 1/4 cup confectioners' sugar
Special equipment needed:
- Candy thermometer
- Stand mixer
- Parchment paper
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 200°F.
2. In a medium saucepan, combine the granulated sugar, water, corn syrup, and salt. Cook over medium heat, stirring occasionally, until the sugar dissolves.
3. Increase the heat to high and cook, without stirring, until the mixture reaches 240°F on a candy thermometer.
4. Remove from heat and stir in the chopped pecans, butter, and vanilla extract.
5. In a stand mixer, beat the egg whites and cream of tartar until soft peaks form.
6. Gradually add the confectioners' sugar and continue to beat until stiff peaks form.
7. Fold in the pecan mixture until well combined.
8. Line a baking sheet with parchment paper and spread the mixture evenly onto the paper.
9. Bake for 3-4 hours, or until the mixture is dry and no longer sticky.
10. Remove from the oven and let cool completely.
11. Cut into squares or desired shapes.
Time:
Preparation time: 15 minutes
Cooking time: 3-4 hours
Temperature:
Oven temperature: 200°F
Serving size:
Makes 12-16 squares
Nutritional information:
Calories: 200
Fat: 7g
Carbohydrates: 35g
Protein: 2g
Substitutions for ingredients:
- Light corn syrup can be substituted with honey or agave nectar.
- Chopped pecans can be substituted with other nuts such as almonds or walnuts.
Variations:
- Add a pinch of cinnamon or nutmeg for a warm spice flavor.
- Use different types of nuts for a variety of flavors.
- Drizzle melted chocolate over the top for a decadent twist.
Tips and tricks:
- Use a candy thermometer to ensure the mixture reaches the correct temperature.
- Be patient when baking, as the pastila needs several hours to dry out completely.
- Store in an airtight container at room temperature for up to a week.
Storage instructions:
Store in an airtight container at room temperature for up to a week.
Reheating instructions:
This recipe does not require reheating.
Presentation ideas:
Arrange the pastila squares on a platter and garnish with additional chopped pecans or a dusting of confectioners' sugar.
Garnishes:
- Chopped pecans
- Confectioners' sugar
- Melted chocolate
Pairings:
- Hot tea or coffee
- Sparkling cider or champagne
Suggested side dishes:
This recipe does not require any side dishes.
Troubleshooting advice:
- If the mixture is too sticky after baking, return it to the oven for an additional hour or until it dries out completely.
- If the mixture is too dry, try adding a tablespoon of water to the egg whites before beating.
Food safety advice:
- Use caution when working with hot sugar mixture.
- Store in an airtight container to prevent moisture from affecting the texture.
Food history:
Pastila is a traditional Russian fruit candy that dates back to the 16th century. This recipe puts a twist on the classic by incorporating caramel and pecans.
Flavor profiles:
Sweet, nutty, and caramelized.
Serving suggestions:
Serve as a sweet treat or dessert after a meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: Russian
Taste: Sweet, Nutty, Creamy, Caramelized