1-1/2 cups sugar
1-1/2 cups firmly packed light brown sugar
1/8 tsp salt
3 tablespoons dark corn syrup
1 cup evaporated milk
2 tablespoons butter
1 tsp vanilla extract
1-3/4 cups pecan halves
Butter the sides of a heavy 2 quart saucepan. Combine sugars, salt, corn syrup, milk and butter in the saucepan. Stir constantly over medium heat (with a wooden spoon) until sugars have dissolved and the mixture comes to a boil.
Continue to cook to a soft-ball stage (236 degrees on a candy thermometer), stirring occasionally.
Remove from heat and allow to cool at room temperature for 10 minutes. Add vanilla and nuts. Beat with a spoon by hand for about 2 minutes – or until candy is slightly thick and begins to lose its gloss.
Quickly drop by heaping tablespoons onto waxed paper. If candy becomes too stiff, add a few drops of hot water – be careful not to add too much water, though. Frankly, water-logged candy is gross.
This is just another one of the great recipes from Paula Deen’s Nov./Dec. issue of her magazine. It was like a little cookbook for the price of a magazine….I’ve used and re-used the recipes.
I do love me some Paula Deen!
Joi
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{ 3 comments… read them below or add one }
Your receipts are very hard to find.
Even on your website.
I usually have to do several things to
find the receipt I am looking for.
Which is many.
I am looking for the Chocolate Tart with Pistachios recipe that was in the Paula Dean December 2009 magazine. Can anyone help?
Paula, I need your receipe for DRESSING, and Turcky gravy. thanks Marilyn