Immediately pour the hot candy mixture onto your prepared baking sheet. Use your spatula to quickly spread it into a thin, even layer—it sets fast! Don’t worry about perfection; just get it spread out. While it’s still liquid and blazing hot, generously sprinkle the top with flaky sea salt. The salt will partially melt into the surface. Now, step away. Let the candy cool completely at room temperature until it’s hard and solid. Do not move it or try to break it while it’s warm, or it will shatter into uneven, dangerous shards. Once it’s completely cool and firm, you can lift the whole sheet of candy and break it into rustic, irregular pieces with your hands or crack it on the counter.
Pro Tips for Best Results
I tested this recipe three different ways: with a thermometer, using the cold water test, and going by time/color alone. Using a reliable candy thermometer is the only foolproof method for a beginner. The cold water test can be tricky to interpret, and guessing by color led me to undercook one batch (sticky and chewy) and nearly burn another. The $15 thermometer is the best investment for perfect candy every single time.
Here’s what I learned the hard way about the pecans: adding room-temperature or cold nuts to the 300°F syrup can cause it to seize or cool too quickly in spots, creating a grainy texture. I now warm my toasted, chopped pecans in the still-warm oven (turned off) while the syrup cooks. Adding warm nuts to the hot syrup helps it stay fluid longer for easier spreading.
For the cleanest break and most professional look, score the candy lightly with a sharp knife the moment it’s cool enough to hold a line but still warm (about 5 minutes after pouring). Don’t cut all the way through. Then, once it’s fully cooled and hardened, it will break neatly along those scored lines. This gives you more uniform pieces than purely random breaking.(See the next page below to continue…)