Brown Sugar Pecan Candies Recipe

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Brown Sugar Pecan Candies Recipe

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These sweet candies are similar to those served at Mexican restaurants in our area. The recipe comes from a cookbook put together by the staff of the school where I teach. —Barbara Windham, Houston, Texas
MAKES:
60 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
60 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1-1/2 cups sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup evaporated milk
  • 3 tablespoons light corn syrup
  • 4 large marshmallows, cut into quarters
  • 2 tablespoons butter or margarine
  • 2 cups coarsely chopped pecans
  • 1/2 teaspoon vanilla extract

Directions

In a large heavy saucepan, combine the sugars, milk and corn syrup. Cook over medium-low heat, stirring occasionally, until a candy thermometer reads 238° (soft-ball stage).
Remove from the heat; stir in marshmallows and butter until melted. Add pecans and vanilla; stir only until mixture begins to thicken. Quickly drop by tablespoonfuls onto waxed paper. Cool until set. Store in an airtight container at room temperature. Yield: 5 dozen.
Originally published as Brown Sugar Pecan Candies in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p120

Nutritional Facts

1 each: 64 calories, 3g fat (1g saturated fat), 2mg cholesterol, 8mg sodium, 9g carbohydrate (8g sugars, 0 fiber), 1g protein.

  • 1-1/2 cups sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup evaporated milk
  • 3 tablespoons light corn syrup
  • 4 large marshmallows, cut into quarters
  • 2 tablespoons butter or margarine
  • 2 cups coarsely chopped pecans
  • 1/2 teaspoon vanilla extract
  1. In a large heavy saucepan, combine the sugars, milk and corn syrup. Cook over medium-low heat, stirring occasionally, until a candy thermometer reads 238° (soft-ball stage).
  2. Remove from the heat; stir in marshmallows and butter until melted. Add pecans and vanilla; stir only until mixture begins to thicken. Quickly drop by tablespoonfuls onto waxed paper. Cool until set. Store in an airtight container at room temperature. Yield: 5 dozen.
Originally published as Brown Sugar Pecan Candies in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p120

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