Photo: Will Dickey; Styling: Cari South
Prep Time:
10 Mins
Cook Time:
15 Mins
Makes 96 pieces

Purchase a candy thermometer in the utensils section of a grocery or discount store.

How to Make It

Step 1

Combine first 3 ingredients in a large mixing bowl; set aside.

Step 2

Combine sugar and evaporated milk in a buttered Dutch oven.

Step 3

Cook sugar mixture over medium heat, stirring constantly, until mixture reaches soft ball stage or candy thermometer registers 234°; pour over chocolate mixture. Beat at high speed with an electric mixer or with a wooden spoon until mixture thickens and begins to lose its gloss. Stir in vanilla and chopped pecans.

Step 4

Spread into a buttered 15- x 10-inch jellyroll pan. Cover and chill until firm. Cut into 1-inch squares. Store in an airtight container at room temperature.

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