From 1930's Harrison Family Recipe Book
Jo Harrison
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3 cups sugar |
1 cup milk |
3/4 cup nuts |
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2 Tablespoon butter |
1 teaspoon vanilla |
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Caramelize 1 cup sugar, add 1/2 cup water and cook till thick syrup is formed. Mix the milk and remaining sugar, heat and add caramelized sugar. Cook till soft ball stage. Remove from fire add butter and vanilla and beat. When almost creamy, add nuts and beat till creamy. Pour into buttered pan and cut into squares.
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From 1930's Harrison Family Recipe Book |
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Dawn Cox
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2 cups granulated sugar |
pinch of salt |
2/3 cup perfect halves of pecan |
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1 teaspoon baking soda |
2 Tablespoon butter |
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1 cup buttermilk |
2 1/2 cups halves of pecan |
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In large kettle (about 8 quarts), combine first four ingredients. If using candy thermometer, set in place. Cook over high heat 5 minutes or to 210 degrees. being sure to stir frequently and to scrape bottom and crevices of kettle. Add butter and 2 1/2 cups pecans. Cook, stirring continuously, scraping bottom and sides until soft ball stage. Remove from heat and let mixture cool slightly. Beat with spoon till thick and creamy. Immediately drop by spoonful onto waxed paper or greased cookie sheet. Dot with perfect pecan halves. Makes 7.
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