Southern Pecan Candy
Unlike traditional pralines, this recipe is spread in a pan, then cut into squares. It is loaded with pecans and has the same sweet taste as pralines. The candy was in my mother's recipe collection and dates back to 1941.—June Moffett, Santa Ana, California 32 ServingsPrep: 15 min. Cook: 40 min. + cooling
Ingredients
- 1 teaspoon butter plus 1/4 cup butter, cubed
- 3 cups sugar, divided
- 1 cup half-and-half cream
- 1/8 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1 pound chopped pecans, toasted
Directions
- Line a 13-in. x 9-in. pan with foil and grease the foil with 1
- teaspoon butter; set aside. In a large heavy skillet over medium-low
- heat, cook 1 cup sugar until melted. Do not stir. Reduce heat to
- low; cook for 5 minutes or until golden brown.
- In a large saucepan, combine cream and remaining sugar. Slowly pour
- in cooked sugar. Cook and stir over medium heat until a candy
- thermometer reads 236° (soft-ball stage). Transfer to a large
- bowl; stir in butter and baking soda. Cool until mixture reaches
- 110°.
- Add vanilla. Beat until smooth and thickened, about 2 minutes. Stir
- in pecans. Quickly spread into prepared pan; cool completely. Using
- foil, lift candy out of pan. Discard foil. Store candy in an
- airtight container. Yield: about 2 pounds.
Nutrition Facts: 1 ounce equals 194 calories, 12 g fat (2 g saturated fat), 8 mg cholesterol, 20 mg sodium,