Mexican Chocolate-Pecan Candy

Creamy pecan candy dipped in chocolate.


  • 1/2 pound (.2 kg).butter
  • 1 cup (225 ml) granulated sugar
  • 1 cup (225 ml) dark brown sugar plus 1 tablespoon (15 ml) additional
  • 1 cup (225 ml) dark Karo syrup
  • 2 half pints cream
  • 2 cups (475 ml) canned evaporated milk
  • 1/4 teaspoon (1 ml) salt
  • 1 teaspoon (5 ml) vanilla extract
  • 4 cups (950 ml) chopped pecans (not too small)
  • 1 package dipping chocolate melts


  1. Bring the first 7 ingredients to a hard boil. Boil for 40 minutes or until hard ball stage.
  2. Add vanilla extract and the pecans. Mix well. Pour into a square pan and let stand for 24 hours.
  3. Cut into bite-size squares. Dip into melted chocolate melts.

Makes 24 pieces or more.

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