Caramelized Candy

Step 1

I find roasting enhances the flavor of the candy. Roasting is as easy a putting your pecans in the microwave for three minutes turning and stirring halfway thru.

Step 2

There are two separate steps to prepare this candy. It is better if they are prepared side by side of each other and almost at the same time.

Step 3

Caramelize one cup of sugar. Combine 1 cup of sugar and 1/4 cup of water in a pan, stirring until it is difficult to stir with the consistency of wet sand. Over medium heat, bring to a boil. Do not stir. Remove the pan from the heat once the sugar is melted (be careful, it will continue to cook after removing it from the heat). Set aside until the following mixture comes to a boil.

Step 4

Mix 2 cups of the sugar and 1 cup milk and bring to a boil. Add the baking soda, salt and butter. Add the melted sugar to the milk mixture and cook until the mixture forms a soft ball in water (soft ball stage). Soft ball stage has a temperature between 234 and 238 degrees. Without a candy thermometer you can judge the stage when the candy mixture dropped in cold water has a soft texture and will stick together in a ball when rolled between your fingers.

Step 5

Add the 3 cups pecans. Remove from heat and beat until creamy. Drop onto oiled waxed paper by heaping teaspoon or tablespoon. Store in airtight container.