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Gruntle Recipe

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This recipe for Gruntle, by , is from The Wright Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
David Dillard-Wright
Added: Thursday, August 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Pecan halves (enough to cover the bottom of a rectangular loaf pan).
Caramel cubes (enough to coat the pecans with a thick layer of goodness).
Cinnamon
Sugar
Butter

Directions:
Directions:
Grease a rectangular loaf pan with butter. Line the inside with parchment paper. Grease the inside of the parchment paper with butter. This may sound excessive, but it keeps the caramel from sticking to the pan and making a huge mess.

Now for the crucial step. Stand the pecan halves on end in rows, so that they are touching each other and filling the whole bottom of the pan. Think of people in a crowded elevator. The pecans should not be all jumbled, though. Each pecan half should stand vertically.

Two ways to go from here. You could melt the caramel cubes in a double boiler and pour it over the top of the pecans. This will produce a more predictable result and will allow the desired amount of caramel. If you're more of a gambler, just throw the caramel cubes on top.

Sprinkle the top of the caramel liberally with cinnamon and sugar. Bake in a 300 degree oven for five to ten minutes. This will toast the pecans and allow the caramel to seep into the crevices.

Allow the pan to cool entirely and peel the brick of candy from the paper. Turn it over, so that the pecan side faces up. If you arranged the pecans well, it should look pretty good. Slice the brick into squares or just eat the whole darn thing yourself.

Number Of Servings:
Number Of Servings:
1-8
Preparation Time:
Preparation Time:
One hour
Personal Notes:
Personal Notes:
Okay, so this is a dessert for people who really like pecans and don't much care for chocolate. Why do I call it Gruntle? Well, because you have to grunt when you eat it. The pecans are so thick that it's like chewing tree bark, only much tastier. It also sounds a bit like Hansel and Gretel, only they didn't get any candy. They just almost got put into an oven by a witch. I think somehow the witch's house in the forest reminds me of gingerbread houses, which reminds me of Christmas and candy. For some people who have dirty minds, the name sounds kind of obscene, and I suppose it is an obscene amount of two ingredients that I like.

I suppose it's really a variant of turtles. They have something sort of like this at Riverstreet Sweets in Savannah, only theirs have pecan pieces and not halves, and they don't come in brick form. So I guess it's like turtles, without chocolate, and with a bigger pecan crunch.

 

 

 

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