1 1/2 cups toasted pecans
1 1/2 cups white sugar
6 tablespoons butter
3/4 cup brown sugar
1/2 cup milk
½ teaspoon salt
1 teaspoon vanilla extract
1. Line a baking sheet with aluminum foil.
2. In large saucepan over medium heat, combine pecans, sugar, butter, brown sugar, milk and vanilla. Heat 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.
3. Drop by spoonfuls onto prepared baking sheet. Let cool completely.
SN: Do not stir the syrup after it starts boiling to prevent early crystallization. If you're tempted to scrape down the sides, don't do it -- instead, cover the pot a couple of minutes and let the steam wash them down.
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