Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 1 1/2 cups sugar

  3. 3/4 cup dark brown sugar

  4. 1/2 cup plus 2 tbsp. evaporated milk

  5. 1/4 cup butter

  6. 1 tsp. vanilla extract

  7. 1 1/2 cups pecan halves, lightly toasted

Instructions Jump to Ingredients ↑

  1. Line 2 sheet pans with buttered wax paper. Combine both sugars, and evaporated milk in a medium saucepan. Cook, stirring, over medium heat until sugar is dissolved. Cook, stirring constantly, until temperature reaches 240 degrees on a candy thermometer. Add butter and vanilla. Cook, stirring, until temperature returns to 240 degrees. Remove the pan from the heat. Add pecans and stir 1 minute until creamy. Drop the candy mixture by tablespoonfuls onto the prepared pans. Let candies stand about 30 minutes until firm. Peel candies off the wax paper. Store in a cool place in an airtight container.


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