Deryn Macey
From Pecans, from Soup to Nuts
Makes 2 pints
Ingredients
4 cups large pecan halves
2 cups sugar
¾ cup milk
1 tbsp. butter
1 tsp. vanilla
Pinch of salt
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Instructions
Combine the sugar, milk, butter, and salt in a medium heavy saucepan over medium heat. Cook, stirring constantly, until the mixture reaches a soft ball stage, 235 to 239° on a candy thermometer. Add the pecans and vanilla, mix well, and spread on a platter to cool. Separate the pecans with a fork. Store in an airtight container.
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