- 18
Ingredients
- 2 c. sugar
- 2 c. whipping cream, divided
- 1 1/2 c. light corn syrup
- 3/4 c. butter
- 1 1/2 c. finely chopped pecans, toasted
- 1 tsp. vanilla extract
Preparation
Step 1
Butter sides of a heavy Dutch oven. Combine sugar, 1 c. whipping cream, corn syrup, and butter in pan. Stirring constantly, cook over medium-low heat until sugar dissolves. Using a pastry brush dipped in hot water, wash down any sugar crystals on sides of pan. Attach a candy thermometer to pan, making sure thermometer does not touch bottom of pan. Continuing to stir, increase heat to medium and bring to a boil. Gradualy add remaining 1 cup whipping cream. Stirring frequently without touching sides of pan, cook until syrup reaches firm-ball stange (approximately 242-248 degrees).
Test about 1/2 tsp. syrup in ice water. Syrup will roll into a firm ball in ice water but will flatten if pressed when removed from water. Remove from heat and stir in pecans and vanilla. Immediately pour into a buttered 10x15" jellyroll pan. Cool at room temperature several hours. Cut into 1" squares using a lightly oiled heavy knife. Wrap each candy piece in a foil candy wrapper and store in a cool place.