Recipe courtesy of Tanya Holland
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Total:
50 min
Prep:
30 min
Cook:
20 min
Yield:
10 to 12 servings

Ingredients

  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • 1/2 cup heavy cream
  • 2 tablespoons butter
  • 2 cups pecan halves
  • 1/2 teaspoon vanilla

Directions

Place all ingredients into a heavy bottomed sauce pan fitted with a candy thermometer. Heat until ingredients reach 238 degrees, or soft ball stage. Scoop and drop by the tablespoonful onto well greased or non-stick baking sheet or marble baker's counter. Allow to cool to room temperature.

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