I have been experimenting with a recipe for Caramel Coated Pecans. The problem I have been experiencing is that (I believe) the instructions are too general.
The first time I used a 'larger' sauce pan and I ended up with something that was more like a 'pecan brittle' which tasted slightly burned.
In my second attempt I used a smaller sauce pan and I ended up with a very grainy result (much of the caramel coating turned to
I suspect that instructions of "four minutes at medium high heat" are not specific enough to achieve the desired result. What I need is to know what temperature to raise the sauce too in order to get a smooth coating. (or if I am wrong, any 'other advise' would be welcome.)