Yield: 1 servings
|1||Stick unsalted butter; (4 ounces)|
|⅔ cup||Brown sugar; (3 1/2 ounces by|
|5 fluid ounce||Dark corn syrup; (5 1/2 ounces by|
|1||Pinches kosher salt|
|A quarter lemon; Juice of|
|1 cup||Flour; (4 1/2 ounces by|
Combine all ingredients except flour in a small, heavy saucepan over med-high heat. Bring to a boil, stirring often. Once mixture is at a boil, stir constantly for 2 minutes. Remove from heat and sift in flour a little at a time, stirring to combine each addition before adding the next. Cool to room temperature or refrigerate for later use. (If refrigerated, allow mixture to come up to room temperature before cooking.) Heat oven to 350 degrees. Cover a backing pan or cookie sheet with parchment paper and spoon out mixture with a metal soup spoon or a number 50 disher. Cookies will spread out like crazy, so place dollops 6 to 8 inches apart. Bake 18 minutes or until deep mahogany brown.
To form into cups, use a metal spatula to transfer the hot candy disks to the bottoms of inverted ramekins or custard cups. (Have a ramekin for each disk, or the disks will set before you can get through them all.) Work quickly and the disks will conform to the shape of the cups. Remove when cool and store wrapped with paper towel inside resealable plastic bags.
Variation:While hot, disks can be cut into shapes with a pizza cutter and used as garnish for other desserts, or left flat and eaten like pralines.
Converted by MC_Buster.
Per serving: 2210 Calories (kcal); 93g Total Fat; (36% calories from fat); 14g Protein; 347g Carbohydrate; 248mg Cholesterol; 488mg Sodium Food Exchanges: 6½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 18 ½ Fat; 16 ½ Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9349 Converted by MM_Buster v2.0n.