1 6 oz package butterscotch morsels (1 cup)
1/3 cup sweetened condensed milk
1/2 teaspoon vanilla
1/3 cup pecans, chopped
Slightly beaten egg white
Pecan halves
Melt over hot (not boiling) water. Remove from water, stir in milk and vanilla, add chopped pecans, mix well.
Form in 12 inch roll on waxed paper and roll tightly in waxed paper to shape evenly.
Unroll and mark surface length with tines of fork, brush with egg white.
Press pecan halves into roll to cover surface.
Wrap in waxed paper, chill.
Cut in 1/2 inch slices with sharp knife.
Found in "The Penguin Cookery Book" by Bee Nilson. Published by Penguin, 1952.
the recipe sounds yummy. but a bit complicated for me.. ;_;
ReplyDeleteI wonder if brushing with egg whites is advisable since it's not being cooked? If it were being frozen it my might pass muster, but chilled? Anyone know?
ReplyDeleteDoes the Penguin Cookery Book contain any recipes for penguins?
ReplyDelete