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Toast pecans in oven at 350 for about 5 or 6 minutes, they will start to smell wonderful & the colour will change slightly.
Combine sugars, cream & butter in a heavy pan.
Bring to a boil over medium heat (brush down sides of pan with a brush dipped in water frequently).
Cook to 236F on candy thermometer.
Remove from heat & let cool to 220F, do not stir, this will take about 5 minutes.
Stir gently with a wooden spoon or silicone spatula for 2 minutes, the candy will look shiny & begin to thicken.
Stir in nuts.
Spread on cookie sheet lined with greased baking parchment.
Let cool.
Break into pieces & store in airtight container.