Ingredients
Method
- Line a 9×13-inch baking dish or large rimmed baking sheet with parchment paper and spray lightly with nonstick cooking spray. Set aside.
- Toast the pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant. Remove from heat and set aside.
- In a heavy-bottomed medium saucepan, combine 2 cups granulated sugar and 5 oz evaporated milk over medium heat. Stir gently until the sugar begins to dissolve.
- Add 4 tablespoons salted butter and stir just until melted and incorporated, then stop stirring. Bring the mixture to a full boil.
- Clip on a candy thermometer and cook the mixture — without stirring — until it reaches 235-240°F (soft ball stage), about 10-15 minutes. If sugar crystals form on the sides of the pan, brush them down with a damp pastry brush.
- Remove pan immediately from heat. Stir in 1 teaspoon pure vanilla extract, then quickly fold in 2 cups toasted pecans, working fast as the mixture will begin to set.
- Immediately pour and spread the candy mixture onto the prepared parchment-lined pan in an even layer.
- Allow to cool completely at room temperature until fully hardened, about 1 to 2 hours. Break into pieces and serve.
Nutrition
Notes
Storage: Store broken candy pieces in an airtight container at room temperature in a cool, dry spot for up to 2 weeks. Do not refrigerate as humidity will make the candy sticky. For longer storage, freeze in layers separated by parchment paper for up to 3 months.
Nut Options: Pecans are traditional but walnuts, peanuts, or almonds all work great. Use the same 2-cup measurement regardless of which nut you choose. Toasting any variety of nut before adding it is always highly recommended for maximum flavor.
No Candy Thermometer: To test without a thermometer, drop a small amount of the hot candy mixture into a glass of cold water. If it forms a soft, pliable ball that holds its shape, it has reached the soft ball stage and is ready to come off the heat.