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“These are how the "real" cajuns do it!”
READY IN:
35mins
YIELD:
20-25 2 inch candies
UNITS:
US

Ingredients Nutrition

Directions

  1. In a heavy 2 quart saucepan, stirl together sugar, cream, syrup, baking soda and salt.
  2. Cook over medium heat, stirring until sugar dissolves and mixture reaches 234 degrees on a candy thermometer.
  3. Once mixture reaches proper temp, remove from heat.
  4. Add pecans and vanilla, stirring constantly until the mixture is creamy and covers pecans with a slight opaque coating.
  5. Drop by heaping teaspoonful onto wax paper.
  6. Cool completely.
  7. These should be stored in an airtight container between sheets of wax paper to prevent sticking.
  8. THIS RECIPE CAN EASILY BE DOUBLED.

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