Submitted by: Ashley Lewis, Program Coordinator, Office of Strategic Communications and Stakeholder Engagement
This is a decade's old recipe from a family friend. For years, my mother struggled to make them as perfect as she did, until she gave us her family cookbook.
Though the technique takes some time to perfect, it brings me back to my childhood.
You'll need a candy thermometer!
2 cups sugar 1 cup evaporated milk 1/2 stick margarine or butter 1 tsp vanilla extract 2 cups pecan Pinch of salt Line two baking sheets with parchment paper.
Cook sugar, salt, and evaporated milk until it comes to a rolling boil.
Add margarine or butter and let it remain on heat until the butter has melted.
The temperature should be 240 degrees on a candy thermometer or softball stage.
Remove from heat and stir vigorously until the mixture begins to thicken.
Stir in nuts and vanilla.
Drop by tablespoon on parchment paper.
To remove leftovers from the pan, add water and heat on the stove.