Ingredients Jump to Instructions ↓

  1. 1 cup sugar

  2. 1 cup packed brown sugar

  3. 1/2 cup water

  4. 2 tablespoons honey

  5. 1/2 teaspoon ground cinnamon

  6. 3 teaspoons vanilla extract

  7. 1/4 teaspoon rum extract

  8. 3 cups pecan halves

Instructions Jump to Ingredients ↑

  1. In a heavy saucepan, combine the sugars, water, honey and cinnamon. Bring to a boil over medium heat; do not stir. Cook over medium heat until a candy thermometer reads 240 degrees F (soft-ball stage). Remove from the heat; add extracts. Cool to lukewarm without stirring.

  2. Beat with a mixer for 2-3 minutes or until creamy. Stir in pecans until coated. Turn onto waxed paper (mixture will be sticky); separate large clumps. Cool for several hours or until dry and sugary. Store in an airtight container.


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