Pecan Candy
Recipe by shereen pavlides
2 cups pecan halves
4 tablespoons unsalted butter
2/3 cup granulated sugar
1/2 cup packed light brown sugar
1 tablespoon light corn syrup
2 tablespoon half and half
3/4 teaspoon kosher salt
1/4 teaspoon baking soda
Heat oven to 300 degrees F. Once the oven is heated. Arrange the pecans onto a rimmed baking sheet lined with a silpat or parchment paper to warm through, about 5 minutes.
Meanwhile: Melt butter in a 2 1/2-quart sauce-pot over medium heat. Add the sugar(s), corn syrup, half and half and salt. Stir until dissolved. Place the candy thermometer onto the side of the pot, making sure the bulb reaches the mixture but not touching the bottom of the pot. Using a rubber spatula gently stir until the sugars are dissolved.
Bring the mixture to a boil over medium heat. Cook until the candy thermometer reaches 275 degrees F. / 135 degrees C. {the soft cracked stage}, 4 - 5 minutes.
Remove the pot from the heat and immediately stir in the baking soda, then fold in the warmed pecans, reserving the prepared baking sheet. Work quickly (only stirring a couple times, so you don't cool down the candy, but evenly coat the pecans).
Immediately remove the pecans to the lined parchment paper or silpat baking sheet. Using two forks, quickly separate the pecans, spreading apart.
{Note: do not place the warm baking sheet on a marble or stone countertop. The cold surface will quickly cool down the candy, making it difficult to separate the pecans}.
Leave at room temperature to cool completely and harden,1 - 2 hours. Once fully hardened, break apart as needed into bite sized pieces.
Can store remaining pecans in a tight fitted container and place into the refrigerator, up to 2 weeks.
prep: 10 min
cook: 5 min
makes: about 3 cups