A rich, buttery Southern candy made with caramelized sugar, cream, pecans, and vanilla. This classic holiday treat has a soft, nutty texture that makes it almost impossible to stop eating!
Ingredients
6 cups granulated sugar, divided
2 cups heavy cream
½ cup unsalted butter
½ teaspoon baking soda
1 teaspoon vanilla extract
2 pounds pecan halves or pieces
Instructions
Grease a 9×13-inch baking pan and set it aside.
Place about 2 cups of the sugar in a heavy skillet over low heat. Stir continuously until the sugar melts and turns a light golden-brown color. Be careful not to burn it.
In a large heavy saucepan, combine the remaining sugar, heavy cream, butter, and baking soda.
Carefully add the melted caramelized sugar to the saucepan and cook over medium heat, stirring frequently.
Continue cooking until the mixture reaches the soft-ball stage, around 238–240°F (114–116°C).
Remove from the heat and stir in the vanilla and pecans.
Beat the mixture until it begins to thicken and lose some of its glossy appearance.
Quickly spread it into the prepared pan.
Allow it to cool completely before cutting into small squares.
Store in an airtight container.
Recipe Notes
Pecans are the traditional choice and give this candy its classic Southern flavor.
Work quickly once the candy starts thickening.
Because this recipe makes a large batch, it is perfect for Christmas gifts, cookie exchanges, and holiday gatherings.
The original recipe is known for making more than 6 pounds of candy, so you can halve the recipe if you want a smaller batch. �
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Recipe Details
Prep Time: 15 minutes
Cook Time: 45–60 minutes
Cooling Time: 2–3 hours
Yield: About 5–6 pounds
Category: Dessert / Candy
Cuisine: Southern American
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