Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Syrup | not in our table | 0 |
| Cognac | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup Light brown sugar
- 1/2 cup White sugar
- 1/2 cup Heavy cream
- 2 tbsp White corn syrup
- 1/8 tsp Salt
- 3 tbsp Butter
- 1 tsp Pure vanilla or
- 1 tsp Cognac vanilla
- 2 cup Large pecan halves
Directions
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.
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.