Photo: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski

French settlers brought this classic candy to Louisiana, where both sugar cane and pecan trees were plentiful.


Makes 2 1/2 dozen

Recipe from

Southern Living


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


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.

September 2001
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