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Title: Georgia Pecan Candy
Categories: Candy Christmas
Yield: 1 Batch
| 1 | c | Light brown sugar |
| 1/2 | c | White sugar |
| 1/2 | c | Heavy cream |
| 2 | tb | White corn syrup |
| 1/8 | ts | Salt |
| 3 | tb | Butter |
| 1 | ts | Pure vanilla or |
| 1 | ts | Cognac vanilla |
| 2 | c | Large pecan halves |
Put sugars, cream, corn syrup, salt and 2 tb. of the butter in a bowl. Mix until sugars are saturated with cream. Put in a heavy pan over medium heat. Stir occasionally and wipe down crystals from the sides of the pan with a small, damp piece of cloth wrapped around the handle of a wooden spoon, or put a lid on the pan and allow the steam to evaporate the crystals.
Cook syrup until it registers 236 F. on a candy thermometer or a teaspoon of the syrup dropped in cold water forms a soft ball. Remove from heat and add remaining butter and vanilla. When the candy has cooled to 110 F., beat it until it begins to lose its transparency.
Add nuts. Drop by tablespoonfuls on a buttered marble or pastry sheet in the form of clusters. Let cool and store in a tight tin.
Yield: About 24 candies, depending on size.
Variation: This can be poured and made into fudge squares. In this case, use only 1 cup pecans or less.
Glenn writes: "This candy recipe came to me from a friend in Georgia whose 'sweet tooth' drove her to become one of the best candy makers in the South. Her marble slab was covered with goodies most of the time."
From Camille Glenn's 12/01/93 "Flavor to Taste" column called "Visions of Sugarplums: These Truffles and Candies Just Shout 'Merry Christmas'" in "The (Louisville, KY) Courier-Journal." Pg. C6. Typed for you by Cathy Harned.
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