1 cup brown sugar 1 cup granulated sugar 1/2 cup cream 2 tablespoons butter 1 cup pecans
Dissolve sugars in cream and bring to a boil, stirring occasionally. Add the butter and pecans and cook until the syrup reaches the soft ball stage, 238 degrees F on a candy thermometer. Cool without disturbing, then beat mixture until somewhat thickened but not until it loses its gloss.
Drop by tablespoons onto a well-greased flat surface or on a waxed paper-lined surface. The candy will flatten into large cakes.
Nutritional data has not been calculated yet.
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