Ingredients:

  • 2 C sugar
  • 2-1/2 C pecans – broken up a bit (but not crushed – you do not want dust)
  • 6 Tbsp unsalted butter – cubed  (+ a little for the baking sheet)
  • 1 Tbsp vanilla extract
  • 1/4 tsp baking soda
  • 1 tsp salt

Directions:

  1. Prepare a large baking sheet with a little butter or a silicone baking mat
  2. Heat sugar in a 4 qt saucepan over medium-high heat
  3. Cook, swirling pan often, until golden amber (302 degrees [Hard Crack Stage] on a candy thermometer)
  4. Add pecans and butter and cook, stirring, until caramel is liquid again and butter is absorbed, about 2 minutes – be careful not to burn the candy
  5. Combine vanilla extract and baking soda in a bowl and then add to pan along with salt
  6. Stir to combine
  7. Pour onto a baking sheet and spread into an even layer with a small rubber spatula
  8. Let cool completely
  9. Break into bite-size pieces and store in an airtight container between sheets of wax paper

Notes:

  1. When stirring the candy, make sure you GENTLY STIR and don’t forget to stir the bottom, or the candy will burn and taste nasty!  LOL
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