Ingredients
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1 1/2 cups granulated sugar
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1 1/2 cups packed light brown sugar
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3/4 cup evaporated milk (or heavy cream)
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1/2 cup unsalted butter (1 stick)
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1 teaspoon vanilla extract
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2 cups chopped pecans (toasted preferred)
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Pinch of salt
Instructions
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Toast the Pecans:
Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 7–8 minutes, stirring once. Set aside to cool. -
Make the Sugar Base:
In a large heavy-bottomed pot or skillet, combine granulated sugar, brown sugar, evaporated milk, and butter. Stir constantly over medium heat until everything is melted and smooth. -
Boil and Watch:
Bring the mixture to a boil, stirring frequently. Cook until it reaches soft ball stage (around 235°F to 240°F on a candy thermometer). This takes about 8–10 minutes. If you don’t have a thermometer, drop a little into cold water—it should form a soft, pliable ball. -
Add Flavor:
Remove from heat. Stir in vanilla, salt, and toasted pecans. -
Beat the Mix:
Stir rapidly with a wooden spoon for 3–4 minutes until the mixture thickens and loses its glossy shine. -
Spoon Onto Parchment:
Quickly drop spoonfuls onto parchment or wax paper. Let them set for 15–20 minutes until firm. -
Store in an airtight container for up to 2 weeks (if they last that long).