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From Dorothy McNett's recipes at www.dorothymcnett.com. This recipe allows you to cook all ingredients together instead of adding the pecans and vanilla at the end. This way the pecans develop a deeper "roasted" flavor. If you have vanilla bean paste, use it as it will maintain a wonderful vanilla flavor during the cooking process.
2 1/4 cups raw sugar
Combine all ingredients in a heavy bottomed 2 or 3 quart saucepan. Using a silicone spoon cook and stir until the soft-ball stage, which will be 238-240 on your candy thermometer. Remove from heat, and using the silicone spoon beat the mixture until it becomes thickened and cloudy and the pecans stay suspended. This may take 5 minutes or more. Spoon out onto a silicone mat or parchment paper, making them as large or small as you wish. Work quickly as it will now set up fast. Cool and serve.
Recipe created 2004-03-28.