Ingredients Jump to Instructions ↓

  1. 1 c Cream; Light

  2. 1 c Sugar

  3. 1/2 c Light Corn Syrup; Karo

  4. 1/4 ts Salt

  5. 3 tb Butter Or Regular Margarine

  6. 1/2 ts Vanilla

  7. 1/2 c Pecans; Chopped

  8. 6 oz Chocolate Chips; Semi-Sweet

Instructions Jump to Ingredients ↑

  1. Heat the light cream in a heavy 2-quart saucepan to lukewarm (110 degrees F.). Reserve 1/2 c cream and set it aside. Add the sugar, corn syrup and salt to the remaining 1/2 cup of cream in the saucepan. Cook over medium heat, stirring constantly, until the mixture boils. Slow stir in the reserved cream. Cook, stirring constantly, for 5 minutes. Stir in the butter, 1 tsp at a time, stirring constantly. Cook over low heat, stirring constantly, until the mixture reaches the soft ball stage, (234 Degrees F.) on the candy thermometer. Remove from the heat and stir in the vanilla. Arrange the pecans on a waxed-paper lined baking sheet. Drop the mixture by teaspoonfuls onto the pecans. As the clusters cool, remove with a metal spatula to another waxed-paper lined baking sheet. Push the remaining pecans together and repeat until all of the candy mixture is used. If the mixture becomes too thick, heat over low heat. Melt the chocolate chips over hot water and stir until smooth. Spread on the top of each pecan cluster. Let stand until the chocolate is set and store the candies in a cool place. Makes about 4 dozen. Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


Send feedback