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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Ingredients:
2 ounces butter |
1 cup sugar |
1 cup light brown sugar, packed |
salt |
1/2 cup heavy cream |
2 cups pecan halves, lightly toasted |
2 teaspoons vanilla extract |
1 -2 tablespoon bourbon |
butter |
Directions:
1. Melt butter over low heat in a heavy-bottomed saucepan.
2. Stir in the sugars, pinch of salt, and cream.
3. Cover and bring to a boil over medium heat.
4. Remove the lid and boil rapidly until temperature reaches 242 degrees on thermometer.
5. (this is the upper limit of the soft ball stage in cooking sugar; a drop of syrup in chilled water will hold its shape well.) At this point, add the toasted pecans and stir well.
6. Remove from heat and beat in flavorings.
7. Continue beating until the candy loses its glossiness, becomes creamy in appearance, and starts to thicken.
8. Quickly drop the mixture by tablespoons onto wax paper.
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