-Nancy Speicher DPXX20A
3/4 c Pecans; finely chopped
2 c Sugar
1/2 c Butter or margarine
3/4 c Light corn syrup
2 c Evaporated milk
1. Butter an 8x8x2" pan; sprinkle evenly with half the chopped pecans.
2. Combine sugar, butter or margarine and corn syrup in a medium-size
heavy saucepan. Stir in 1 cup of the evaporated milk. Bring to boiling over
medium heat, stirring constantly.
3. Add remaining evaporated milk slowly so that mixture continues to boil.
Cook, stirring constantly, over medium heat until candy thermometer
registers 244F. (A teaspoonful of syrup will form a firm ball when dropped
in cold water.) This will take about 40 minutes.
4. Pour hot caramel immediately into prepared pan. Sprinkle top with
remaining chopped pecans. Cool; cut into squares.
Makes 2 pounds.
From Family Circle 11/72 Homemade Candies
