Dulce De Leche Quemada – Texas Pecan Caramel Candy

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.

Roasted Texas pecans are what make pecan caramel delicious
Roasted Texas pecans are what make pecan caramel delicious

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.

Pecan Caramel candy looks delicios. "Should I Eat The Art?"
Pecan Caramel candy looks delicios. “Should I Eat The Art?”
Pecan caramel, "Dulce De Leche Quemada," presented as art pieces at "The Candy Shop" art show
Art pieces, “Dulce De Leche Quemada,” at The Candy Shop art show.

Recipe for Dulce De Leche Quemada – Texas Pecan Caramel Candy

Pecan caramel candy cooks slowly, deepening in color and flavor
Pecan caramel candy cooks slowly, deepening in color and flavor

Ingredients
1 qt. whole milk
1/2 qt. sugar
1 tsp Mexican vanilla extract
1/8 tsp baking soda
3/4 cup pecans

Method
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!

 

NOTE: If you found my article helpful, I invite you to follow me on Twitter and Facebook, or subscribe below for updates (I'll email you new essays when I publish them).


Leave a Reply

Your email address will not be published. Required fields are marked *