Marcie Barnes' mother in law's recipe
2 cups coarsely chopped pecans
One can evaporated milk
2 ¾ cup granulated sugar
2 cups coarsely chopped pecans
One can evaporated milk
2 ¾ cup granulated sugar
¾ cup water
4 tablespoons butter
1 teaspoon vanilla
Place pecans on cookie sheet and toast in 350 oven for 3 minutes.
Combine sugar, milk, and water in a thick bottomed pot. Bring to a boil.
Lower heat to low to medium. Mixture will bubble, thicken, and darken as it progresses. Make sure to maintain heat so that mixture does not boil over. Use candy thermometer and make sure the tip does not touch the bottom of the pot.
When temperature reaches about 232-234 degrees F add butter and vanilla.
At soft boil stage (239 degrees F) add pecans and stir in.
Turn off heat. Let sit approx. 3 minutes.
Stir until mixture thickens noticeably and loses its sheen/becomes cloudy. Will look similar to peanut butter that’s runny.
At this stage drop by spoonfuls onto cookie sheet greased with baking glaze.
Total time to reach 239 degrees may be approx 40 minutes. Going from approx 220-240 degrees will take the longest amount of time.
Lower heat to low to medium. Mixture will bubble, thicken, and darken as it progresses. Make sure to maintain heat so that mixture does not boil over. Use candy thermometer and make sure the tip does not touch the bottom of the pot.
When temperature reaches about 232-234 degrees F add butter and vanilla.
At soft boil stage (239 degrees F) add pecans and stir in.
Turn off heat. Let sit approx. 3 minutes.
Stir until mixture thickens noticeably and loses its sheen/becomes cloudy. Will look similar to peanut butter that’s runny.
At this stage drop by spoonfuls onto cookie sheet greased with baking glaze.
Total time to reach 239 degrees may be approx 40 minutes. Going from approx 220-240 degrees will take the longest amount of time.
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