- 2 tsp plus 1 cup butter, divided
- 1 1/4 cups sugar
- 1 1/4 cups brown sugar, packed
- 1 cup dark corn syrup
- 2 cups heavy whipping cream, divided
- 2 lbs chopped pecans
- 1 tsp vanilla
Line 13 x 9 pan with foil; grease the foil with 2 tsp butter and set aside.
In a large heavy saucepan, combine the sugars, corn syrup, 1 cup cream and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a boil, slowly stir in the remaining cream. Cook, without stirring, until a candy thermometer reads 245 degrees (firm-ball stage).
Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Let stand until firm. Using foil, lift candy out of pan. Discard foil; cut candy into 1 inch squares. Wrap individually in waxed paper; twist ends.