Yield: 16 Servings
|2 cups||Firmly packed dark-brown sugar|
|2 tablespoons||Butter; cut in small pieces|
|¾ cup||Chopped pecans|
Oil jelly roll or 8x8 inch pan (I always used square pan). Put sugar, milk, and salt in 3 qt heavy pan, stir to blend. Put over low heat and bring to boil, stirring slowly. Cover and let boil 2-3min. Uncover and wash down sides with pastry brush dipped in cold water. Continue to boil until syrup reaches firm-ball stage (244F) stirring only if mixture appears to be burning. Remove from heat, drop in butter without stirring. Set pan on cooling surface or rack and let cool slightly. Beat until mixture starts to thicken, add vanilla and pecans, and beat without stopping until mixture loses gloss. Pour into oiled pan and mark into squares. When firm cut into pieces and store airtight.
NOTE: hard-ball stage - drop small amount in cup of cold water. Forms firm ball which holds shape. Always test at least twice - you want to make absolutely sure that it is at the hard-ball stage :-) REC.FOOD.RECIPES ARCHIVES
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