PREPARATION

Caramelise the sugar in the dry pan, add the chopped walnuts and cook shortly together. Add the softened (not melted) margarine and let the margarine to be absorbed into caramel. Now add condensed milk and mix together prevent larger grains to be formed. Grains would later not melt and therefore the effect of grillage would fail. Cook stirring constantly until the mixture comes off of the walls of the pan.
Put the hot mass immediately on a wafer, spread it over whole wafers and cover on top with the second wafer. Place a heavy plate on the grillage and set it for 12 hours or overnight in the refrigerator.
Once hard cut the grillage in beautiful strips of 7 x 1 cm.

PREPARATION WITH RAW OR DARK CANE SUGAR

This is my experience with raw sugar: In preparation of raw sugar or dark is sufficient to use only 150 g margarine but the amount of condensed sweet milk should be higher – about 450 g. If you do not hold on, the mass would not absorb the margarine and this will after cooling just stick as a ugly gray-white film on the grillage. The taste is concerned – grillage with rough or dark sugar is more subtle and softer.

When I made them the first time of dark sugar it was nothing but a big failure: the margarine was not included into the mass, and after cooling they were not to be cut. Moreover, they had a terrible gray layer of solidified margarine on them. So, I’ve tried again yesterday and now with pecans – and they are now just as it should be.

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