Ingredients:

  • 1 cup (200g) granulated sugar
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (57g) unsalted butter, cut into tablespoons
  • 1/4 teaspoon (1.5ml) salt
  • 1 teaspoon (5ml) pure vanilla extract
  • 2 cups (200g) pecan halves or pieces, toasted

Instructions:

  1. In the saucepan, combine granulated sugar, brown sugar, heavy cream, butter, and salt.
  2. Cook over medium heat, stirring constantly until the sugars dissolve. Attach the candy thermometer.
  3. Continue cooking, without stirring, until the mixture reaches 235-240°F (113-116°C) on the candy thermometer (soft-ball stage).
  4. Remove the saucepan from the heat and stir in the vanilla extract. Let cool slightly (about 2 minutes, until the bubbling subsides a bit). Beat vigorously with a wooden spoon until the mixture thickens and becomes slightly cloudy.
  5. Quickly stir in the toasted pecans, distributing them evenly.
  6. Drop spoonfuls of the mixture onto the prepared baking sheet. Let cool completely until set.