Ingredients You’ll Need
Makes about 2 cups of candy
- 2 cups pecan halves (raw or toasted for extra flavor)
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Step-by-Step Instructions
Step 1: Prep Your Workspace
- Line a baking sheet with parchment paper or a silicone mat. Set aside.
- If using raw pecans, toast them in a dry skillet over medium heat for 5–7 minutes, stirring frequently, until fragrant. Let cool slightly.
Step 2: Make the Caramel Coating
- In a medium saucepan, combine the sugar, butter, and heavy cream. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
- Once boiling, reduce the heat to low and continue cooking, stirring occasionally, until the mixture thickens and turns a golden caramel color (about 8–10 minutes). Use a candy thermometer to check for soft-ball stage (235–240°F/113–116°C).
Step 3: Add Flavor
- Remove the pan from heat and stir in the vanilla extract and a pinch of salt. Be careful—the mixture will bubble up slightly.
Step 4: Coat the Pecans
- Add the pecan halves to the caramel mixture and stir gently until each piece is evenly coated.
Step 5: Shape the Candy
- Using a fork or small spoon, drop pecan clusters onto the prepared baking sheet, spacing them apart to prevent sticking. Alternatively, spread the mixture thinly on the sheet for bark-style candy.
Step 6: Cool & Set
- Let the candy cool completely at room temperature or speed up the process by chilling it in the refrigerator for 15–20 minutes. Once set, break into pieces if making bark, or leave clusters as-is.