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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 60 |
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This Christmas season try your hand at these. We gather the kids around and they help. They cut the waxed paper to wrap in and take as a gift to their teachers. You might want to make 2 batches.. one to keep! Read more Make memories! Ingredients:
2/3 cup pecans |
2 cups granulated sugar |
1 stick (1/2 cup) butter |
2 cups whipping cream |
3/4 cup light corn syrup |
Directions:
1. Toast pecans on cookie sheet in 350ºF oven for about 8 minutes or until you can smell them.
2. Cool; chop fine with sharp knife. You can put in a zip lock bag, cover with a towel and let kids hit them.
3. Butter the inside of an 8-inch square glass baking dish.
4. Sprinkle pecans evenly over bottom of dish; set aside.
5. In a heavy 3-quart saucepan, combine sugar, butter, whipping cream and syrup.
6. Bring to a boil over medium heat, stirring constantly.
7. Place candy thermometer in pan.
8. Cook, stirring frequently, until temperature reaches 245ºF or a tablespoon of mixture dropped into very cold water forms a firm ball when handled. (It is important to stir mixture to prevent sticking.)
9. DO NOT LET KIDS HANDLE HOT PAN WITH CANDY.
10. I never time it, I go by the thermometer.. times above are a guess.
11. Pour caramel over pecans.
12. Cool at room temperature for about 1 hour.
13. Run knife around dish edges; invert over cutting surface using edge of knife to help release caramel.
14. Cut into small squares with a WET, sharp knife using a sawing motion. you might have to rewet knife more than once.
15. Wrap individually in plastic wrap or wax paper when cooled completely.
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