Ingredients
1 1/2 cups sugar
3/4 cup firmly packed brown sugar
3/4 cup milk
1 tablespoon light corn syrup
1 tablespoon butter or margarine
1/8 teaspoon salt
1 teaspoon vanilla extract
1 cup chopped pecans
Method
Sources
📖
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Dwarf Meyer lemon tree — sweet lemons year-round indoors
Record your recipes and experiments — organized cooking journal
Grow your own Sichuan peppercorns — numbing, aromatic, fresh
Professional copper saucepan — ultimate thermal control for sauces
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Combine sugar, milk, syrup, butter, and salt in a small Dutch oven. Cook over medium heat, stirring constantly, until sugar dissolves. Cover and cook 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook, without stirring, until mixture reaches soft ball stage (234°). Remove from heat (do not stir). Cool to lukewarm (110°). Add vanilla and pecans; beat with a wooden spoon 2 to 3 minutes or until mixture thickens and begins to lose its gloss. Working rapidly, spread mixture in a buttered 8-inch square baking pan. Mark top of warm candy into 1 1/2-inch squares, using a sharp knife. Cool completely before cutting. Store in an airtight container.