• 2 cup packed light brown sugar
  • 1 cup granulated sugar
  • 1 cup evaporated milk
  • 3 tablespoon light corn syrup
  • 4 tablespoon butter
  • 1 dash salt
  • 3 cup pecan halves
  • 2 teaspoon pure vanilla extract


Combine the brown sugar, granulated sugar, evaporated milk, corn syrup, the butter and the salt in a heavy saucepan over medium heat. Cook, stirring, until the sugar dissolves completely and the mixture begins to thicken.

Add the pecans and cook to the soft-ball stage (235 to 238 on a candy thermometer). Add the vanilla and beat vigorously for a few minutes until the mixture begins to lose its gloss and becomes creamy.

Working quickly, drop by spoonfuls onto wax paper. If the candy becomes too hard, add a tablespoon of boiling water, place over very low heat and beat until it smoothes out.

Variation: Substitute 1 can condensed milk for the 1 cup evaporated milk and proceed according to the recipe.