Makes 14
| 1/2 | cup pecans |
| 1/2 | cup granulated sugar |
| 1/2 | cup light brown sugar |
| 1/4 | cup heavy cream |
| 2 | tablespoons buttermilk or milk |
| 2 | tablespoons butter |
| Pinch of salt |
1. Line a baking sheet with parchment paper.
2. In a hot, dry skillet, toast the pecans, stirring constantly, for 2 minutes or until they are aromatic. Cool and chop coarsely.
3. In a heavy saucepan, combine the granulated and brown sugar, cream, buttermilk or milk, and butter. Cook, stirring constantly with a wooden spoon, until the mixture forms a thick syrup (230 degrees on a candy thermometer).
4. Add the pecans and salt. Cook, stirring constantly, until the mixture reaches 236 degrees on a candy thermometer.
5. Remove from the heat and leave to cool for 4 minutes (212 degrees). Using the wooden spoon, stir vigorously for 90 seconds or until the mixture begins to look creamy and stiff.
6. Using a tablespoon, spoon the candy onto the parchment. Leave to cool completely.
Adapted from Heavenly Chocolate
