2 cups sugar 1/2 cup sugar
3/4 Tbsp butter 3/4 Tbsp butter
1 can evaporated milk 3 cups pecan halves
2 Tbsp white corn syrup
Directions:
Cook 2 cups sugar, corn syrup, 3/4 Tbsp butter, and milk until simmering point is reached.
Add 1/2 cup sugar, 3/4 Tbsp butter, and bring to a boil.
Add pecans and cook to medium soft ball stage.
Cool slightly and beat until thickened.
Drop by spoonfuls onto wax paper and cook until set.
Wow! VERY cool. Hubby will be thrilled. Thanks!
ReplyDeleteI've never had it but it sounds yummy.
ReplyDeleteIt's perfect to have after a plate of chicken enchiladas!
DeleteI have never seen this candy at our Mexican restaurants, but it looks like it would be very tasty. I will definiitely have to try out this recipe. Thanks for sharing!
ReplyDeleteIt's very sweet. I can only eat a little of it at a time.
DeleteOne thing I've never dared to do: make my own caramel. I'm so intimidated by that. I've never had one of these but it sounds good.
ReplyDeleteThis is a pretty easy, no fail recipe. Give it a try, even if it turns out runny, you can use it as topping for cheesecake or other desserts. YUM!
DeleteCongrats on Rita nominee whooo!!!!!!
ReplyDeleteKimh
At the end of the recipe, it says, "Drop by spoonfuls onto wax paper and cook until set." Was it supposed to read, "cool until set"?
ReplyDelete