Courtesy of John Galindo
Serving a small scoop of sherbet or a pecan praline at the end of a meal is an old tradition at Tex-Mex restaurants in Austin. I was taught how to make these by my grandmother; the sound of the hard tapping of a spoon on a counter was a clear sign of what was being made, if the aroma didn’t get to us first. This all comes together very quickly, but BE CAREFUL as this mixture, when hot, is like napalm, and unforgiving. We didn’t use candy thermometers when Grandmother made them—it was a sight, smell and hearing technique—although I do recommend using one, preferably an infrared thermometer.
For 1 Dozen(s)