Recipe by Dianne Herring
Photography by Brian W. McDonald
2 cups sugar
2 cups firmly packed light brown sugar
2 cups heavy whipping cream
1/2 cup butter, softened
3 cups chopped pecans
In a large, heavy-bottomed Dutch oven, combine sugars and cream over medium-high heat. Stir constantly until sugar mixture registers 228°F on a candy thermometer. Add butter and pecans, stirring until 240°F.
Remove from heat. Beat vigorously with a wooden spoon for 3 to 4 minutes, or until mixture just begins to thicken and lose its glossy appearance. Quickly drop by rounded tablespoons 2 inches apart onto parchment paper. Let cool completely. Store in an airtight container.