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Add a photoServings: 12
Ingredients
- 2 c. Pecan halves
- 2 c. Light brown sugar, firmly packed
- 1 c. Granulated sugar
- 1 1/4 c. Heavy cream
- 3/4 c. Lowfat milk
- 1 tsp Vanilla extract
Directions
- 1 Roughly chop half the pecans and set all the nuts aside. Line 2-3 cookie sheets with parchment paper.
- 2 Stir the brown and white sugars, cream and lowfat milk together in a heavy-based saucepan over a medium heat. Stir continuously till the mix reaches the soft-ball stage (see Cook's Tip).
- 3 Remove from the heat immediately and beat with an electric beater or possibly a balloon whisk till the mix loses its sheen and becomes creamy in texture and grainy looking. This could take 15 min by hand or possibly about 5 min with an electric beater.
- 4 Stir in the vanilla and both batches of nuts and drop Tbsp. of the mix onto the lined cookie sheets, allowing it to spread of its own accord. Allow to cold and set at room temperature. Store between layers of waxed paper in a tight-lidded tin.
- Makes about 30 pcs.
- COOK'S TIP
- A mix has reached the soft-ball stage when a teaspoonful dropped into cool water quickly sets to a soft ball. As this stage approaches, a spoonful of the mix dribbled on the surface of the mix in the pan will hold its trail. Test frequently towards the end of the cooking time unless you are using a sugar thermometer.
- NOTES : These resemble puddles of nut fudge.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 90g | |
| Recipe makes 12 servings | |
| Calories 315 | |
| Calories from Fat 95 | 30% |
| Total Fat 11.07g | 14% |
| Saturated Fat 3.52g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 22mg | 1% |
| Potassium 118mg | 3% |
| Total Carbs 55.0g | 15% |
| Dietary Fiber 0.8g | 3% |
| Sugars 53.42g | 36% |
| Protein 1.62g | 3% |
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