- 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
- 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.
Originally published as Southern Pecan Candy in Taste of Home Christmas Annual Annual 2011, p161
Reviews for Southern Pecan Candy
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Dec. 11, 2014
"It is impossible to melt sugar in a skillet let alone without stirring? Then adding a hot liquid like that to the cooler liquid makes it form into a large lump! Stay away from this recipe!"