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  • Summary

    When making candy it's important to have all your equipment meticulously clean, because even the slightest trace of oil can adversely affect texture. Watch carefully for visual cues to doneness, using our cooking times merely as guidelines. And it is essential to do the soft-ball test (see below), as well as taking the temperature of the syrup, since some thermometers can actually be off by a few degrees.

    Ingredients

    • 3/4 cup granulated sugar
    • 3/4 cup packed light brown sugar
    • 1/2 cup heavy cream
    • 2 tablespoons unsalted butter, cut into bits
    • 1 1/4 cups pecan pieces (5 ounces), toasted
    • a candy thermometer with a clamp

    Instructions

    Click Here For Step-By-Step Instructions

    Video

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 18
    • Amount Per Serving
    • Calories: 131 % Daily Value *
    • Total Fat: 5 g 7.97%
    • Saturated Fat: 3 g 12.6%
    • Trans Fat: 0 g %
    • Cholesterol: 11 mg 3.64%
    • Sodium: 88 mg 3.65%
    • Calcium: 17 mg 1.68%
    • Potassium: 26 mg 0.75%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 2.52%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 19 g %
    • Dietary Fiber: 0 g 1.78%
    • Sugar: 18 g
    • Protein: 3 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 2.75%
    • Vitamin C 0.07%
    • Vitamin D 1.05%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs1
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total1 oz-eq

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