Pecan Praelines

Submitted by Sarah Pierce, 11/13/98

I accepted Karen's challenge and discovered that fructose does indeed caramelize.

Break up the pecans and place on a piece of foil or oiled baking sheet. Heat fructose and water, swirling until fructose dissolves. Continue heating until the caramel turns light to medium brown. Pour over the nuts. You could also stir the nuts in and pour everything out, to get better coverage. Cool completely. Coursely chop or grind in the blender or food processor. You can taste the nut pieces when its chopped but the sugar chunks might stick in your teeth. This makes 4 carb and fat blocks, about 1 T each when chopped.

This is good on cottage cheese and probably on ricotta. For example, part of my breakfast today was 1/2 cup cottage cheese, 3 canned apricot halves, 2 chopped peacan halves, 1 T. praline topping.