I got this recipe from Eileen Clark. It’s easy to make and hard to resist – a true test of will power.
2 cups shelled pecans
4 oz. butter
4 cups white sugar
12 oz can …
This item is available in full to subscribers.
Please log in to continueNeed an account?
|
I got this recipe from Eileen Clark. It’s easy to make and hard to resist – a true test of will power.
2 cups shelled pecans
4 oz. butter
4 cups white sugar
12 oz can evaporated milk
Combine butter, milk and sugar in a heavy 5 quart pot and cook on medium heat, stirring occasionally, until mixture boils then stir continuously until the mixture reaches the “soft ball stage”. Do not cook on high heat. Remove pot from heat and let cool a bit while stirring until mixture loses its glossy appearance.
Add pecans and stir until mixture starts to thicken. Drop by spoonful on foil or waxed paper. Let cool before hiding them where the rest of your family can’t find and eat all of them at a single sitting.
Other items that may interest you
Comments
No comments on this item Please log in to comment by clicking here