Brown sugar, rather than white sugar, is used in this recipe, which gives it a nice deep taste, and the sugar is cooked a little bit once the butter is melted, so it really draws in the flavor. I accidentally originally melted 1/4 stick butter and then added the sugar, and then realized that it was supposed to be 3/4 of a stick, so the sugar may have gotten cooked longer than it needed to be, but overall it tasted carmel-y, which was a nice addition.
This recipe also uses orange zest, which i honestly could not taste, so I might save the effort/orange next time.
I also realized that I ran out of vanilla (could have SWORN I had another bottle in there somewhere) and tried to substitute with almond extract (2 nuts, right?). It went OK, but i really should have measured. My almond extract bottle has a pour spout and I probably tossed in more than a tablespoon, rather than the teaspoon of extract I was short. I fished some out (luckily it didn't mix into the sugar mixture immediately).
Overall, a little almond-y, but the brown sugar is a winner.
Yet another picture of a pecan pie. I really need to do better photoing things.
Posts
No comments:
Post a Comment