| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cajun | 1 | Servings | |
INGREDIENTS
| 2 | c | Sugar |
| 1 | c | Firmly packed brown sugar |
| 1 | c | Milk |
| 1/2 | c | Butter or margarine |
| 2 | tb | Light Karo syrup |
| 4 | c | Pecan halves |
INSTRUCTIONS
Combine first 5 ingredients in a Dutch oven and bring to a boil. Cook, stirring constantly until mixture reaches 225 degrees. Add pecans and continue cooking, stirring constantly until mixture reaches the soft ball stage (236 degrees) on a candy thermometer. Remove from heat and beat vigorously with a wooden spoon until mixture begins to thicken. Drop by tablespoonfuls onto greased waxed paper. Let stand until firm. Store in an airtight container. Makes 3 1/2 dozen. Posted to recipelu-digest Volume 01 Number 368 by Cheryl Miller <csmiller@LAMAR.COLOSTATE.EDU> on Dec 14, 1997
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