The F.U.N. Place Recipe Box Archives
1 cup white sugar
1 cup brown sugar
1/2 cup whipping cream
1 1/2 cup pecan halves
2 tbl. butter
In 2 quart heavy saucepan combine sugars and cream over medium heat.
Bring to boiling, stir occasionally with wooden spoon.
Continue cooking, stirring, till mixture gets to 228 degrees.
Add pecans and butter. Stir in till butter melted and pecans covered.
Remove from heat and cool 10 minutes or till thick and glossy.
I usually stir during the cooling time to make it look sorta milky.
After cooled...it will start to get stiff...if it is too thick add 1 or 2 drops cool water.
(mine usually never is too thick) the trick is to drop it on the wax paper before it is too cool -- and not when it is too runny.
Posted by Homebound on December 10, 1997
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