Christmas Dessert Recipes: Caramelized Pecan Crunch
What You Need:
1 T butter, room temperature
1 C sugar
1 C light corn syrup
2 C heavy whipping cream, divided
1 (14 oz) can sweetened condensed milk
2 C pecans, chopped
1 t vanilla extract
How to Make It:
Line a large baking pan with aluminum foil.
Butter the foil well and set aside.
Pour the sugar into a large saucepan.
Add the corn syrup and 1 C of the whipping cream.
Place the pan on medium heat and bring mixture to a steady boil.
Continue cooking 8 minutes, stirring often, until the mixture becomes very smooth.
Reduce the heat to lowest temperature.
Pour in the remaining 1 C of whipping cream and the condensed milk.
Stirring constantly bring the mixture back to a steady boil.
Continue cooking until the candy thermometer reaches 235 degrees, being sure to stir often.
Remove the pan from the heat and stir in the pecans.
Add the extract and stir to make sure it is completely combined.
Spread the mixture into the prepared pan.
Allow the candy to cool completely before cutting into bite size pieces.
This Christmas Candy Recipe Has A Serving Size Of 2 pounds
Using butter on the foil helps with the removal of the candy after it has been cut. Keeping the candy wrapped in pieces of foil and in an airtight container will keep this candy fresh for up to 2 weeks.
If you love chocolate Christmas dessert recipes then you will love this recipe book.
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