Pecans are cooked to the soft ball stage with brown sugar, white sugar, evaporated milk and butter and then beaten and poured on a slab to firm up in these sweet, chewy candies.
Ingredients
- brown sugar: 1 cup
- white sugar: 1 cup
- evaporated milk: 0.5 cup
- butter: 2 Tbsp
- ¼ cups pecan halves: 1 piece
- vanilla extract: 0.25 tsp
Metric Conversion
Stages of cooking
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Generously grease a large slab or baking sheet.
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In a saucepan over medium heat, combine brown sugar, white sugar and milk. Bring to a boil. Stir in butter, pecans and vanilla. Heat, without stirring, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and let cool 5 minutes.
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Beat until thickened, then pour immediately onto prepared surface and let rest until firm and completely cool before cutting.
