 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
|
Ingredients:
1 tablespoon butter |
3 cups firmly packed brown sugar |
1 cup sugar |
1 teaspoon cream of tartar |
2 cups evaporated milk |
1/4 cup light corn syrup |
1 stick (1/2 cup) butter |
1 tablespoon vanilla extract |
3 cups coarsely chopped pecans, toasted |
Directions:
1. Coat sides of a Dutch oven with 1 tablespoon butter. Add brown sugar and next 4 ingredients. Bring to a boil over medium heat, stirring constantly until sugar dissolves (about 5 minutes). Cover and cook, without stirring, 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook, stirring occasionally, 10 to 12 minutes or until mixture reaches soft ball stage (234°). Remove from heat; stir in 1/2 cup butter and vanilla.
2. Beat with a wooden spoon 5 minutes or until mixture is creamy and begins to thicken. Stir in pecans. Working quickly, drop mixture by heaping tablespoonfuls onto lightly greased wax paper; let stand until firm.
|
|