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“I think this is a Paula Deen recipe. I have had it in my recipe box for several years. I try not to make these nuts too often. They just taste too good. You could substitute evaporated milk for the whipping cream, but I have never made them that way. You do need a candy thermometer when you are making these nuts. You have to work quickly at the end of the recipe or you will end up with a big lump of nuts. If you wish to make candies, keep pot in a bowl of hot water & drop spoonfulls on greased parchment. I have included these in Christmas goodie boxes.”
1 batch

Ingredients Nutrition


  1. Toast pecans in oven at 350 for about 5 or 6 minutes, they will start to smell wonderful & the colour will change slightly.
  2. Combine sugars, cream & butter in a heavy pan.
  3. Bring to a boil over medium heat (brush down sides of pan with a brush dipped in water frequently).
  4. Cook to 236F on candy thermometer.
  5. Remove from heat & let cool to 220F, do not stir, this will take about 5 minutes.
  6. Stir gently with a wooden spoon or silicone spatula for 2 minutes, the candy will look shiny & begin to thicken.
  7. Stir in nuts.
  8. Spread on cookie sheet lined with greased baking parchment.
  9. Let cool.
  10. Break into pieces & store in airtight container.

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