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1 cup milk 1 cup pecans 1 tbsp. butter 3 cups sugar, divided Combine all ingredients except 1 cup sugar. Boil gently until sugar is melted. Brown remaining cup of sugar in heavy skillet, stirring constantly until melted. Pour boiling mixture into sugar. Continue cooking and stirring until candy forms a soft ball when dropped in cold water (234-240°F on candy thermometer). Remove from heat; beat until creamy. Drop quickly from buttered spoon onto waxed paper. Cooks Note: Use of a candy thermometer is recommended. Makes 2 dozen. | |
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