Recent content by Gideonn

Will do! Thanks for the idea!

I hadn’t thought of that! I’ll give it a shot.

I’ve tried that. I think they may be using a caramelization prior to baking of the sugar/cinnamon/rum mixture? When you break theirs open the body of the pecan is basically all air! It’s not white in the middle at all. That’s why I was thinking they may fry them? I like mine, but theirs is...

I actually spoke with management at two of the local restaurants. Both of which my family has frequented over the last decade (in one case two) in both instances I provided the steps I had worked out to make them and the only response I was able to get was, “You’re very close.” I emailed Corp...

That’s a good idea. Thanks!

I have tried to replicate the pecan recipe from Carrabas for years. I haven’t ever been able to get the pecans to be as fragile and crumbley as they seem to. I’m missing a step and I’ve been unable to get anything from the restaurant as to what I’m missing. I think now they either fry them...