Equipment Needed
- Heavy-bottomed medium saucepan (3-quart is ideal)
- Candy thermometer (digital is best)
- Wooden spoon or heatproof spatula
- Rimmed baking sheet (half-sheet pan, 18×13 inches)
- Parchment paper or a silicone baking mat
- Measuring cups and spoons
Step-by-Step Instructions
First, lay your groundwork. Line your baking sheet with parchment paper or a silicone mat and set it aside. Now, toast your pecans. Spread them in a single layer on another baking sheet and toast in a 350°F oven for 5-8 minutes, until fragrant. This step is non-negotiable—it brings out their oils and deep, nutty flavor, preventing them from tasting raw or bland in the finished candy. Let them cool slightly, then give them a rough chop. While they toast, combine the butter, granulated sugar, light corn syrup, water, and the 1/4 teaspoon salt in your heavy-bottomed saucepan. Clip your candy thermometer to the side, making sure the tip is submerged but not touching the bottom of the pot.
Place the saucepan over medium heat and stir gently with your wooden spoon until the butter melts and the sugar dissolves. This is a patient, gentle process. Once the mixture comes to a boil, stop stirring. This is critical. From this point on, you must resist the urge to stir, as it can cause crystallization. Simply swirl the pan gently occasionally to ensure even heating. Let the mixture boil, undisturbed. You’ll watch it go from a pale, frothy yellow to a deeper, golden caramel color. The smell will evolve from buttery sweetness to a rich, almost nutty toffee fragrance. Keep a close eye on that candy thermometer.
The magic number you’re waiting for is 300°F, which is the hard crack stage. This can take 10-15 minutes, so patience is key. I learned the hard way that turning up the heat to rush it only risks burning the sugar. As it approaches 290°F, the color will darken noticeably. The moment it hits a steady 300°F, immediately remove the pot from the heat. Working quickly but carefully (the mixture is dangerously hot), stir in the vanilla extract and the toasted, chopped pecans. The vanilla will sizzle and release an incredible aroma. Stir until the pecans are fully coated and distributed.(See the next page below to continue…)