by Anne Carter
New Recipe
Course: Dessert Cuisine: american southern Prep Time:15minutes Cook Time:15minutes Total Time:30minutes Calories: 229kcal Author: Anne Carter
– Heavy-bottomed saucepan – Wooden Spoon – Candy thermometer – Measuring Cups – Parchment Paper
– 2 cups pecan halves – 2 cups brown sugar – ⅔ cup heavy cream – 4 tablespoons unsalted butter – 2 tablespoons light corn syrup – 1 teaspoon vanilla
1. Preheat oven to 350°F. 2. Spread pecans on a baking sheet and toast for 7-10 mins, stirring halfway. 3. In a heavy pot over medium heat, combine brown sugar, heavy cream, butter, and corn syrup. 4. Attach candy thermometer to pot; stir frequently.
5. Once bubbling, stir constantly until temperature reaches 235°F (soft ball stage). 6. Remove from heat; quickly stir in pecans and vanilla until mixture loses glossiness. 7. Drop rounded tablespoons onto parchment-lined baking sheet. 8. Cool at room temperature for 20 mins until set.