- 1 1/2 cups sugar
- 3/4 cup firmly packed brown sugar
- 3/4 cup milk
- 1 tablespoon light corn syrup
- 1 tablespoon butter or margarine
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
How to Make It
Combine sugar, milk, syrup, butter, and salt in a small Dutch oven. Cook over medium heat, stirring constantly, until sugar dissolves. Cover and cook 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook, without stirring, until mixture reaches soft ball stage (234°).
Remove from heat (do not stir). Cool to lukewarm (110°). Add vanilla and pecans; beat with a wooden spoon 2 to 3 minutes or until mixture thickens and begins to lose its gloss.
Working rapidly, spread mixture in a buttered 8-inch square baking pan. Mark top of warm candy into 1 1/2-inch squares, using a sharp knife. Cool completely before cutting. Store in an airtight container.