This candy is easier to make if two cooks work together — one to pour and one to stir.
6 cups granulated sugar, divided
2 cups light cream
1/4 teaspoon baking soda
1 tablespoon white corn syrup
1/4 pound butter
1 teaspoon vanilla extract
2 pounds pecans, finely chopped
Caramelize 2 cups sugar by pouring it into a heavy aluminum or iron skillet and
place over low heat. Begin stirring with wooden spoon and keep sugar moving so it
will not scorch. It will take over 30 minutes to completely melt this sugar and,
at no time let it smoke or cook so fast that it turns dark. It should be about the
color of light brown sugar syrup
As soon as sugar has started to heat in the skillet, pour remaining 4 cups of
sugar together with cream and corn syrup into a deep heavy kettle and set it over
low heat to cook along slowly while melting the sugar in skillet.
As soon as all the sugar is melted, begin pouring it into kettle of boiling cream
and sugar, keeping it on very slow heat and stirring constantly. The real secret
of mixing these ingredients is to pour a stream no larger than a knitting needle
and to stir across the bottom of the kettle at all times. Continue cooking and stirring
until the mixture forms a firm ball when dropped into cold water or 242 degrees
F on a candy thermometer.
After this test is made, turn heat off and immediately add the baking soda, stirring
vigorously as it foams up. As soon as the baking soda is mixed, add butter, allowing
it to melt as stirred. Quit stirring as soon as butter melted, and remove from heat
for about 20 minutes, then add vanilla extract and begin heating.
Use a wooden spoon and beat until the mixture is thick and heavy, having a dull
appearance instead of a glossy sheen. Add broken pecan meats and mix.
Turn into greased tin boxes or into greased square pans where it may be cut into squares when