Yield: 24 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Sugar |
| ¾ cup | Packed light brown sugar |
| ½ cup | Milk |
| ¾ \N | Stick butter |
| 1½ cup | Pecans |
From: <kclemens@...>
Date: Wed, 10 Nov 93 19:14:54 -0500 From "The Walnut Grove Alumni Cookbook--1905-1966", a collection of recipes from Hamilton County, Indiana
Mix all ingredients, bring to softball stage (238-240 degrees). Remove from heat and stir until mixture cools and thickens. Spoon out on buttered waxed paper or buttered aluminum foil. if poured too early, it will not dry. Should be thick, creamy, and cloudy and nuts staying suspended before spooning out.
This recipe is from "The Walnut Grove Alumni Cookbook--1905-1966," a collection of recipes from Hamilton County, Indiana. The woman who donated this recipe mentioned that she got it from a chef at the New Orleans School of Cooking.
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