A sweet, slightly crumbly brown sugar candy loaded with toasted pecans.
- 1 1/2 cups pecans
- 1 1/2 cups sugar
- 1 1/2 cups brown sugar
- 1/8 teaspoon salt
- 3 tablespoons corn syrup
- 1 cup evaporated milk
- 2 tablespoons butter
- 1 teaspoon vanilla extract
Toast pecans in a 350-degree oven for 8 minutes.
Mix sugar, brown sugar, salt, corn syrup, evaporated milk and butter in a heavy sauce pot.
Bring to a boil stirring constantly.
Cook over medium-high heat until soft-ball stage, stirring occasionally.
Remove from heat when candy thermometer reads 232-degrees.
Cool sugar mixture about 15 minutes or until 150-degrees.
Stir in pecans and vanilla.
Beat with a wooden spoon for 1 to 2 minutes or candy begins to thicken.
Drop quickly onto wax paper.
Store in air-tight container.
If candy becomes to hard to drop add a spoonful of hot water and stir.