Dulce De Leche Quemada – Texas Pecan Caramel Candy
My mom Dominga, regularly made dulce de leche quemada (aka Texas pecan caramel) for us kids.
We had four pecan trees in our backyard, so the lush candy was laden with plenty of roasted pecans. The trick is to roast the pecans before adding them to the candy. You’ll have richer flavor and color.
I like sharing the history and context of food becase I think it really makes a difference, adding to the enjoyment. Knowing that pecans are native to Texas and Northern Mexico makes this caramelized milk and sugar candy more “intellectually delicious.”
This is a recipe I used for a collaborative art show with four painter/sculptors, “The Candy Shop.” Each of us made, painted or sculpted various types of candy: evocations of nostalgia, diaspora, community, absence. This “Dulce De Leche Quemada” was presented as a collection of sculptured pieces, and the dilemma of the evening was, “Should I Eat The Art?” Of course you should.
Recipe for Dulce De Leche Quemada – Texas Pecan Caramel Candy
1 qt. whole milk
1/2 qt. sugar
1 tsp Mexican vanilla extract
1/8 tsp baking soda
3/4 cup pecans
1. In a large saucepan, add the milk, sugar, and baking soda. Bring to a simmer and cook for about 2 hours, stirring occasionally, until the temperature reaches F 234°.
2. Remove from heat and add the pecans and vanilla.
2. Pour the candy into a buttered pan and allow it to cool. Then cut into squares.
¡Ay Dios, que maravilla!