Comments on: Bacon Salted Caramel Pecan Bars Recipe

By: Bacon Salted Caramel Pecan Bars Recipe… « Bacon

Bacon Salted Caramel Pecan Bars Recipe… « Bacon — Mon, 22 Feb 2010 12:28:29 +0000

[...] Recipe by savorysweetlife.com [...]

By: alice

alice — Fri, 12 Feb 2010 12:54:11 +0000

Hi Nina,
You’ll need both tapioca flour and sweet rice flour. Hope this helps.
Alice

By: Nina

Nina — Fri, 12 Feb 2010 05:21:09 +0000

question for you-

when you say “1/4 cup tapioca flour 1/4 cup sweet rice flour a.k.a Mochiko” is it both or either or for the gluten free recipe?

By: alice

alice — Thu, 24 Dec 2009 01:32:44 +0000

Hi Erin,
The bad news is that if the sugar syrup didn’t caramelize, the bars will not set up and may be a little runny without the richness of the caramel flavor. The good news is you will still have a yummy type of dessert. One thing I would try perhaps is take a small amount of your mixture and try cooking it longer to see if it will caramelize. I wouldn’t worry about the bacon or the pecans. If your mixture turns to a caramel color.. take a spoon and taste your mixture with a pecan (warning-it will be very hot and you will need to make sure it is cool enough to eat). If it does caramelize, then cook the rest of the mixture and proceed and finish off the recipe. Hope this helps!
Alice

By: Erin

Erin — Thu, 24 Dec 2009 01:11:31 +0000

So I’m at the final stages of this recipe, and I’m a bit concerned I didn’t let the sugar syrup caramelize enough. It was hard to see given my saucepan has a black teflon interior. Any suggestion on how to correct that, once you’ve got the pecans, vanilla, cream and bacon mixed in?

I guess if they are don’t turn out “perfect”, I’ll just have to make another batch tomorrow – hee. Can’t wait to try these!!