Nut log

Nut log

Rollo de nuez

By
From
My Abuelo's Mexican Feast
Makes
300 g

Ingredients

Quantity Ingredient
500ml milk
250g sugar
1 vanilla bean, split lengthways and seeds scraped
125ml pouring cream
40g butter
150ml glucose syrup
1/8 teaspoon bicarbonate of soda
150g pecans, finely chopped
75g whole pecans

Method

  1. Place the milk, sugar, vanilla bean and seeds, cream, butter and 2 tablespoons of the glucose syrup in a heavy saucepan over a medium–high heat. Bring to the boil, stirring constantly to prevent the milk from boiling over. After about 10 minutes, when the milk is slightly thicker, add the bicarbonate of soda.
  2. Keep stirring for around 15 minutes more, until the mixture becomes quite thick and the base of the pan can be seen when stirring with a spoon. Remove the vanilla bean and discard.
  3. Add the chopped pecans and continue stirring until well combined. Remove from the heat and keep stirring until the mixture has cooled enough to handle.
  4. Form a log with the fudge. Brush the roll with the remaining glucose syrup (you may need to warm it slightly in the microwave) and cover the surface with the whole pecans.
  5. Wrap in cellophane or store in an airtight container for 2 weeks.
Tags:
Mexican
Latin
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