Follow these steps for perfect, old-fashioned candy every single time.
Step 1: Prep Your Pan & Toast Your Nuts
Line a standard baking sheet (around 13×18 inches) with parchment paper or a silicone baking mat. Spread the chopped pecans in a single layer. Toast them in a preheated 350°F (175°C) oven for 6-8 minutes until fragrant. Watch closely—they burn easily! This step is non-negotiable for unlocking their deepest, richest flavor
Step 2: The Simmering Magic
In a heavy-bottomed saucepan (at least 3-quart capacity), combine the butter, brown sugar, granulated sugar, and milk. Cook over medium heat, stirring constantly with a wooden spoon, until the butter melts and the sugars dissolve.
Step 3: The Boil That Makes the Candy
Bring the mixture to a rolling boil. Once boiling, set a timer and let it boil for exactly 4 minutes, stirring continuously. The mixture will bubble vigorously and thicken slightly. This is when the magical candy structure forms
Step 4: The Grand Finale
After 4 minutes, immediately remove the pan from the heat. Quickly stir in the vanilla extract and all of the toasted pecans. Keep stirring until the mixture is well combined and begins to thicken and lose its gloss—this should take about 1-2 minutes.
Step 5: Spread and Score:
Working quickly, pour the candy onto your prepared baking sheet. Use a heatproof spatula to spread it into an even layer about ¼ to ½-inch thick.
Pro Tip: While the candy is still warm, use a sharp knife to lightly score it into squares or rectangles. This will make it much easier to break into perfect pieces once it’s fully cooled and hardened.
Step 6: The Patient Wait:
Let the candy cool completely at room temperature until it’s firm and crisp. Do not refrigerate, as this can cause the candy to become sticky. This will take 1-2 hours
🌟 Pro-Tips from a Southern Kitchen
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