Ingredients
- 1 1/2 cups sugar
- 1 1/2 cups packed light brown sugar
- 1/8 tea. salt
- 3 T. dark corn syrup
- 1 cup evaporated milk
- 2 T. butter
- 1 tea. pure vanilla extract
- 1 1/2 cups pecan halves
Preparation
Step 1
Butter the sides of a heavy 2-quart saucepan.
Put the sugars, salt, corn syrup, milk and butter in saucepan.
Over medium heat, stir mixture constantly with a wooden spoon until sugars have dissolved and mixture comes to a boil.
Continue to cook to a soft ball stage, approximately 236 degrees on a candy thermometer. (If you do a cold water test, drizzle a drop of candy into a glass of cold water. The ball of candy will flatten between your fingers when you take it out of the water.)
Remove from heat and allow to cool 8 minutes.
Add the vanilla and nuts.
Beat with a spoon by hand for approximately 2 minutes or until candy is slightly thick and begins to lose its gloss.
Quickly drop heaping tablespoons onto wax paper.
If the candy becomes stiff, add a few drops of hot water.