Ingredients Jump to Instructions ↓

  1. 2 teaspoons plus 1 tablespoon butter, divided

  2. 1 cup sugar

  3. 1/2 cup light corn syrup

  4. 1 cup pecan halves

  5. 1 teaspoon baking soda

  6. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Grease a 15-in. x 10-in. x 1-in. pan with 2 teaspoons butter; set aside. In a 2-qt. microwave-safe glass dish, combine sugar and corn syrup. Microwave, uncovered, on high for 4 minutes or until a candy thermometer reads 238° (soft-ball stage). Add pecans. Microwave for 4 minutes or until a candy thermometer reads 300° (hard-crack stage). Mixture will be very hot. Vigorously stir in the baking soda, vanilla and remaining butter until blended. Quickly pour into prepared pan; spread with a metal spatula as thin as possible. Cool completely; break into pieces. Store in an airtight container with waxed paper between layers. Yield: about 1 pound. Editor’s Note: This recipe was tested in a 1,100-watt microwave. We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.


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