Ingredients
1 tablespoon butter, softened1 cup sugar1 cup light corn syrup2 cups heavy whipping cream, divided1 can (14 ounces) sweetened condensed milk2 cups chopped pecans1 teaspoon vanilla extract
Preparation
Line a 13-in. x 9-in. pan with foil; grease the foil with butter. Set aside.
In a large heavy saucepan, combine the sugar, corn syrup and 1 cup cream. Bring to a boil over medium heat. Cook and stir until smooth and blended, about 10 minutes. Stir in milk and remaining cream. Bring to a boil over medium-low heat, stirring constantly. Cook and stir until a candy thermometer reads 238° (soft-ball stage), about 25 minutes.
Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Cool. Using foil, lift candy out of pan; cut into 1-in. squares. Wrap individually in waxed paper.
