• 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


  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


  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