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1-1/2 cups sugar 1-1/2 cup firmly packed brown sugar 1 cup half-and-half 1 stick butter 1/2 tsp. vanilla 2 cups pecan halves Combine all ingredients in a large heavy saucepan. Cook over low heat, stirring gently, until sugar dissolves. Cook over medium heat, stirring occasionally, until candy thermometer registers 228°. Add vanilla, butter, and pecans and cook to soft-ball stage (235°), stirring frequently. Remove from heat, and beat with a wooden spoon just until mixture begins to thicken. Working rapidly, drop by tablespoonfuls onto greased wax paper; let stand until firm. Makes about 3 dozen. |
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