Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Sugar |
| 1 cup | Firmly packed brown sugar |
| 1 cup | Milk |
| ½ cup | Butter or margarine |
| 2 tablespoons | Light Karo syrup |
| 4 cups | Pecan halves |
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 3½ dozen.
Posted to recipelu-digest Volume 01 Number 368 by Cheryl Miller <csmiller@...> on Dec 14, 1997