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1 cup granulated sugar
1 cup light brown or maple sugar
1/2 cup light cream
1/4 teaspoon salt
2 ounces unsweetened chocolate, broken
1 tablespoon butter
1 cup pecans, broken into small pieces
1 teaspoon vanilla extract
In a heavy saucepan, combine the sugars, cream and salt. Stirring constantly, cook the mixture over medium heat until it reaches 228 degrees F on a candy thermometer.
Add chocolate, butter and pecans, and, stirring constantly, cook the mixture to the soft-ball stage
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