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Ingredients
- 2 cups sugar, plus 1 cup
- 1 cup evaporated milk
- 1/4 pound butter (do not substitute)
- 1 teaspoon vanilla
- 3 to 4 cups pecan halves, toasted
Method
- Put 2 cups sugar, milk, and butter in heavy saucepan over medium heat.
- Cook to softball stage, 234 degrees F. When almost ready, caramelize the remaining 1 cup sugar in another heavy skillet, preferably cast iron, over medium heat, stirring often, so sugar does not get too dark.
- As soon as sugar granules are totally dissolved, turn off heat and carefully add a few spoonfuls of candy mixture to caramelized sugar liquid, stirring constantly and thoroughly.
- Pour all back into saucepan of candy and mix quickly with wire whip or cooking spoon.
- Remove from heat.
- Add vanilla and continue beating candy for 10 to 15 minutes or as long as it takes for candy to lose its sheen and begin to thicken.
- Quickly stir in pecans and, using 2 soupspoons, scoop small mounds onto papered cookie sheets.
- Let set.
- Store in covered tins.
- If candy gets too hard before it is all scooped, place in safe container and warm in microwave until of good consistency to finish scooping.
