Aunt Bill's Brown Candy

Name: Aunt Bill's Brown Candy
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 1 pan, 30 serving(s)
Ingredients: 3 cups sugar, divided; 1 cup half-and-half; 1/4 cup water; 1/4 teaspoon baking soda; 5 tablespoons unsalted butter, cut into cubes; 1/2 teaspoon vanilla extract; 1 lb pecans, toasted, coarsely chopped (about 4 cups)

Submitted by Raquel Grinnell

"Bon Apetit magazine's columnist Molly Wizenberg shares her holiday baking ritual: the old-timey Aunt Bill's Brown Candy, a cross between praline and fudge from her homestate of Oklahoma. This soft, nutty, and somewhat crumbly southern delight is the ideal holiday treat."

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Ready In:: 1hr
Ingredients:: 7
Yields:: 1 pan
Serves:: 30

ingredients

3 cups sugar, divided
1 cup half-and-half
¹⁄₄ cup water
¹⁄₄ teaspoon baking soda
5 tablespoons unsalted butter, cut into cubes
¹⁄₂ teaspoon vanilla extract
1 lb pecans, toasted, coarsely chopped (about 4 cups)

directions

Butter 8x8x2-inch metal baking pan. Combine 2 cups sugar and half and half in heavy large saucepan. Stir occasionally over low heat until sugar dissolves. Set aside.
Bring remaining 1 cup sugar and 1/4 cup water to boil in heavy medium saucepan over medium-low heat, stirring until sugar dissolves. Increase heat; continue boiling without stirring until syrup turns deep amber, brushing sides of pan with wet brush and swirling pan, about 8 minutes.
Immediately pour caramel syrup into half and half mixture in large saucepan (mixture will bubble). Stir constantly over medium-low heat until caramel dissolves. Attach candy thermometer to side of pan. Increase heat to medium. Continue cooking and stirring until mixture registers 244°F, about 12 minutes. Remove from heat and immediately stir in baking soda (mixture will foam slightly). Add butter and stir to melt. Let stand without stirring until mixture cools to 160°F, about 20 minutes. Mix in vanilla.
Using large wooden spoon, stir constantly until candy begins to thicken and loses its gloss, 4 to 5 minutes. Mix in nuts (candy will be very stiff). Scrape candy into prepared pan. Using wet fingertips, press candy firmly into pan. Cool completely, then cut into 30 squares.

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Reviews

This is a short cut from the original recipe which calls for the 1 cup of sugar to be put in heavy pan and carmelized, no water. It takes longer, but works better for a good caramel flavor. Be sure you have candy thermometer. If the mixture does not get to 244F, it will never work. If it fails, chill it and eat with a spoon

Tulsa10

RECIPE SUBMITTED BY

Raquel Grinnell

Crownsville, Maryland

I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p> 8726943"

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