Teresa *G*


This is another once-a-year treat that Mom would make for Christmas. It was my favorite. Prep and cook times are approximate. Serving number is approximate also, because nobody can eat just one or two pieces. It seems like, no matter how many batches you make, there's never enough!

★★★★★ 1 vote
Approx. 24 pieces
2 Hr 15 Min
20 Min
Stove Top


2 c
granulated sugar
1 c
brown sugar, firmly packed
1/2 c
light corn syrup
1 c
evaporated milk
1 1/2 c
chopped pecans
butter for hands while kneading


1In a large saucepan, combine sugars, corn syrup and evaporated milk.
2Cook over medium/medium-high heat, stirring constantly until sugar dissolves and mixture reaches soft ball stage, 235-240ºF (112-116ºC). (Soft-ball stage is when a small amount of sugar syrup is dropped into very cold water and it forms a ball that does not hold its shape when pressed with your fingers.)
3Cool room temperature, without stirring, until lukewarm.
4Use a heavy duty wooden spoon to beat the mixture until it holds it's shape.
5Knead cooled mixture until firm, keeping hands well greased.
6Divide mixture in half; shape into two logs/rolls 1 1/2 inches in diameter. (Roll on a lightly greased board or greased cookie sheet.)
7Roll logs in pecans, pressing nutmeats firmly into candy.
8Wrap each log individually in aluminum foil or waxed paper; chill.
9Slice into 1/2 inch pieces. Store in airtight container.

About this Recipe

Course/Dish: Candies, Other Snacks
Main Ingredient: Sugar
Regional Style: Southern
Dietary Needs: Vegetarian, Wheat Free, Soy Free
Collection: Gifts to Give
Other Tags: For Kids, Heirloom