{"id":1550,"date":"2011-05-10T08:04:34","date_gmt":"2011-05-10T08:04:34","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1550"},"modified":"2011-05-10T08:04:34","modified_gmt":"2011-05-10T08:04:34","slug":"kardamom-toffee-sheer-payra","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/10\/kardamom-toffee-sheer-payra\/","title":{"rendered":"Kardamom- Toffee (sheer payra)"},"content":{"rendered":"

Zutaten<\/strong>
\n2 Tassen Zucker
\n2\/3 Tasse Milch
\n1\/4 Teel\u00f6ffel Salz
\n2 Essl\u00f6ffel Maissirup
\n2 Essl\u00f6ffel Margarine oder Butter
\n1\/2 Teel\u00f6ffel gemahlener Kardamom
\n1\/4 Tasse gehackte Waln\u00fcsse
\n1\/4 Tasse gehackten Pistazien<\/p>\n

Zubereitung
\nKoche Zucker, Milch, Salz und Mais-Sirup in 2-Liter Topf bei mittlerer Hitze unter st\u00e4ndigem R\u00fchren, bis der Zucker aufgel\u00f6st ist. Unter gelegentlichem Umr\u00fchren auf 115\u00b0C erhitzen (Thermometer) oder bis eine geringe Menge des Gemisches in sehr kaltem Wasser weiche B\u00e4lle bildet, die beim Herausnehmen zusamen fallen. Vom Herd nehmen. Schreibe Margarine. Ohne R\u00fchren auf 50\u00b0C abk\u00fchlen lassen. Nun den Kardamom hinzuf\u00fcgen. kr\u00e4ftig und kontinuierlich umr\u00fchren bis die S\u00fc\u00dfigkeit dick und nicht mehr gl\u00e4nzend ist, etwa 5 bis 10 Minuten. (Mischung h\u00e4lt seine Form beim Herunterfallen vom L\u00f6ffel.) Nun schnell die N\u00fcsse einr\u00fchren. Die Mischung in gebutterte 20x12x8cm Kastenform geben. Stehen lassen bis die Masse fest ist. In etwa 2cm gro\u00dfe Quadrate schneiden.<\/p>\n

Achtung: Das Rezept wurde von mir aus dem Englischen \u00fcbersetzt!<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 2 Tassen Zucker 2\/3 Tasse Milch 1\/4 Teel\u00f6ffel Salz 2 Essl\u00f6ffel Maissirup 2 Essl\u00f6ffel Margarine oder Butter 1\/2 Teel\u00f6ffel gemahlener Kardamom 1\/4 Tasse gehackte Waln\u00fcsse 1\/4 Tasse gehackten Pistazien Zubereitung Koche Zucker, Milch, Salz und Mais-Sirup in 2-Liter Topf bei mittlerer Hitze unter st\u00e4ndigem R\u00fchren, bis der Zucker aufgel\u00f6st ist. Unter gelegentlichem Umr\u00fchren auf … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[190],"tags":[320,318,319],"class_list":["post-1550","post","type-post","status-publish","format-standard","hentry","category-susspeise","tag-afghanisch","tag-kardamom","tag-toffee","item-wrap"],"yoast_head":"\nKardamom- 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