Tuesday, January 19, 2010
2 tsp. plus 1 cup butter, divided
1 1/4 cups sugar
1 1 /4 cups packed brown sugar
1 cup dark corn syrup
2 cups heavy whipping cream, divided
2 lbs. chopped pecans
1 tsp. vanilla extract
1. Line a 9 x 13 pan with foil; grease the foil with 2 tsp. butter and set aside.
2. In a large heavy saucepan, combine the sugars, corn syrup, 1 cup cream and the remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Slowly stir in the remaining cream. Cook, without stirring, until a candy thermometer reads 245 degrees (firm-ball stage).
3. Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Let stand until firm. Using foil, lift candy out of pan. Discard foil; cut candy into 1 inch squares. Wrap individually in waxed paper; twist ends.