about 4 1/2 dozen

How to Make It

Step 1

Combine sugar, salt, and whipping cream in a 4-quart Dutch oven; cook over medium heat, stirring constantly, until sugar dissolves. Cover and continue to cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook, stirring occasionally, until mixture reaches soft ball stage (234°).

Step 2

Remove from heat, and add butter (do not stir). Let stand 15 minutes or until mixture cools to lukewarm (110°). Add vanilla and pecans; beat mixture with a wooden spoon until mixture thickens and begins to lose its gloss.

Step 3

Working rapidly, drop mixture by tablespoonfuls onto buttered waxed paper. Cool completely. Remove from waxed paper, and store in airtight containers.

Oxmoor House Homestyle Recipes

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