Jeri Hurd

August 25, 2009 at 8:57am

Sudden thought as I was re-reading the recipe. If the espresso powder is for color more than flavor, how would the caramel color work? And would it enhance the buttery-pecany aspect a bit more than the espresso powder? Caramel color would work, sure - but caramel color has no caramel flavor, it's just purely bitter, so use it sparingly... PJH
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