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Add a photoServings: 12
Ingredients
- 1 c. Cream, Light
- 1 c. Sugar
- 1/2 c. Light Corn Syrup, Karo
- 1/4 tsp Salt
- 3 Tbsp. Butter Or possibly Regular Margarine
- 1/2 tsp Vanilla
- 2Â 1/2 c. Pecans, Minced
- 6 ounce Chocolate Chips, Semi-Sweet
Directions
- Heat the light cream in a heavy 2-qt saucepan to lukewarm (110 degrees F.). Reserve 1/2 c cream and set it aside. Add in the sugar, corn syrup and salt to the remaining 1/2 c. of cream in the saucepan. Cook over medium heat, stirring constantly, till the mix boils. Slow stir in the reserved cream. Cook, stirring constantly, for 5 min. Stir in the butter, 1 tsp at a time, stirring constantly. Cook over low heat, stirring constantly, till the mix reaches the soft ball stage, (234 Degrees F.) on the candy thermometer. Remove from the heat and stir in the vanilla.
- Arrange the pecans on a waxed-paper lined baking sheet. Drop the mix by teaspoonfuls onto the pecans. As the clusters cold, remove with a metal spatula to another waxed-paper lined baking sheet. Push the remaining pecans together and repeat till all of the candy mix is used. If the mix becomes too thick, heat over low heat. Heat the chocolate chips over warm water and stir till smooth. Spread on the top of each pecan cluster. Let stand till the chocolate is set and store the candies in a cold place.
- Makes about 4 dozen.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 12 servings | |
| Calories 324 | |
| Calories from Fat 194 | 60% |
| Total Fat 22.85g | 29% |
| Saturated Fat 9.56g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 89mg | 4% |
| Potassium 193mg | 6% |
| Total Carbs 34.23g | 9% |
| Dietary Fiber 3.5g | 12% |
| Sugars 21.11g | 14% |
| Protein 3.5g | 6% |
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