Butter pecan candy


° 1 teaspoon plus 12 cups butter, cut into cubes
° Half a cup of sugar
° ½ cup packed brown sugar
° 1/2 cup heavy whipping cream
° 1/8 teaspoon salt
° 1 teaspoon vanilla
° 2 cups of sifted confectioners' sugar
° 1 cup toasted coarsely chopped pecans


 Line 8 in. Grease a square skillet with 1 teaspoon butter. In a large, heavy saucepan, combine remaining butter, granulated and brown sugars, cream, and salt. Bring the mixture to a quick boil over medium heat, stirring constantly. Cook without stirring until candy thermometer reads 234 degrees (soft ball stage). Remove from heat. Add the vanilla to the pan (do not stir). Cool, without stirring, to 110 degrees, about 30 minutes. Beat with a spoon until the fudge begins to thicken. Gradually add confectioners' sugar until smooth. Add the nuts and continue to stir until the fudge is very thick and starts to lose its shine. It immediately spreads in the prepared pan. Fabulous. Using tin foil, lift the candy out of the pan. Remove the foil and cut the waffle into 1 in. Boxes. Store between layers of waxed paper in an airtight container.

Enjoy !