Georgia Pecan Candy

Description

• Yield: about 24 candies, depending on size.

Ingredients

• 1 cup light brown sugar
• ½ cup white sugar
• ½ cup heavy cream
• 2 tbsp white corn syrup
• ⅛ tsp salt
• 3 tbsp butter
• 1 tsp pure vanilla or 1 tsp cognac vanilla
• 2 cup large pecan halves

Procedures

1. Put sugars, cream, corn syrup, salt and 2 tbsp of the butter in a bowl.
2. Mix until sugars are saturated with cream.
3. Put in a heavy pan over medium heat.
4. Stir occasionally and wipe down crystals from the sides of the pan with a small, damp piece of cloth wrapped around the handle of a wooden spoon, or put a lid on the pan and allow the steam to evaporate the crystals.
5. Cook syrup until it registers 236°F.
6. On a candy thermometer or a teaspoon of the syrup dropped in cold water forms a soft ball.
7. Remove from heat and add remaining butter and vanilla.
8. When the candy has cooled to 110°F., beat it until it begins to lose its transparency.
9. Add nuts.
10. Drop by tablespoonfuls on a buttered marble or pastry sheet in the form of clusters.
11. Let cool and store in a tight tin.

Variation

This can be poured and made into fudge squares; in this case, use only 1 cup pecans or less.