French settlers brought this classic candy to Louisiana, where both sugar cane and pecan trees were plentiful.
1 1/2 cups sugar
1 1/2 cups firmly packed brown sugar
1 cup evaporated milk
1/4 cup butter or margarine
2 cups pecan halves, toasted
1 teaspoon vanilla extract
How to Make It
Bring sugars and milk to a boil in a Dutch oven, stirring often. Cook over medium heat, stirring often, 11 minutes or until a candy thermometer registers 228° (thread stage).
Stir in butter and pecans; cook, stirring constantly, until candy thermometer registers 236° (soft ball stage).
Remove from heat; stir in vanilla. Beat with a wooden spoon 1 to 2 minutes or just until mixture begins to thicken. Quickly drop by heaping tablespoonfuls onto buttered wax paper or parchment paper; let stand until firm.