tag:blogger.com,1999:blog-6825873049214102812.post6830774787502993454..comments2024-01-08T08:17:59.400-07:00Comments on Birgit's Daily Bytes: Caramelized Macadamia And Pecan Squares (LC, GF, SF)Birgit Kerrhttp://www.blogger.com/profile/07438221963298913119noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6825873049214102812.post-6303855953433503282011-11-01T18:54:48.185-07:002011-11-01T18:54:48.185-07:00I'm glad you liked them!
I'm not sure Spl...I'm glad you liked them! <br />I'm not sure Splenda would do it, in fact I suspect it would certainly not be "equally well." I'm also not sure if the maltodextrin would interfere with the texture, but it could be worth a try. <br />My real concern is that splenda really goes to "nothing much" when it gets wet, since the maltodextrin is very fluffed up and Birgit Kerrhttps://www.blogger.com/profile/07438221963298913119noreply@blogger.comtag:blogger.com,1999:blog-6825873049214102812.post-39058363563857735322011-11-01T17:29:19.360-07:002011-11-01T17:29:19.360-07:00These are VERY good - a lot like pecan pie, but ha...These are VERY good - a lot like pecan pie, but hand-held! My only quibble is that the filling had a slight edge to it, a kind of back of the throat burn, which I think may be attributable to the erythritol's "cooling" effect. Do you think that Splenda would perform equally well in this recipe, in terms of taste as well as texture? The caramel base is just the right level of LCDCnoreply@blogger.com