 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 96 |
|
I received this recipe from my aunt who made it every Christmas. Her son now asks me every year for this candy as a Christmas present.Mary Kay Hilt, Gardner, Kansas Ingredients:
1-1/2 teaspoons butter |
2 cups sugar |
1 cup light corn syrup |
3 cups heavy whipping cream, divided |
dash salt |
6 cups pecan halves |
1 teaspoon vanilla extract |
Directions:
1. Line a 13-in. x 9-in. pan with foil; butter the foil. Set aside. In a heavy saucepan, combine the sugar, corn syrup, 1 cup cream and salt. Bring to a boil over medium heat, stirring occasionally. Cook until a candy thermometer reads 234° (soft-ball stage).
2. Gradually stir in 1 cup cream. Cook until mixture returns to 234°. Gradually add remaining cream. Cook and stir until mixture reaches 240°.
3. Remove from the heat. Stir in pecans and vanilla. Quickly pour into prepared pan; cool completely.
4. Using foil, lift candy out of pan. Discard foil; cut candy into squares. Yield: 3-1/2 pounds.
|
|