This creamy caramel version of the traditional New Orleans’ favorite came from Carmel Veron in Gonzales, Louisiana, a truly Cajun city between New Orleans and Baton Rouge. When we asked her for the recipe, she knew it by heart – after you make this recipe hundreds of times, you will, too!
Why Try? As Mardi Gras approaches, you’ll want to have a southern Louisiana favorite on hand. These rich and addictive candies are easy to make and over time you will develop just the right touch.
The pecans can be added into the evaporated milk mixture if a toastier pecan flavor is desired. Make sure you have a candy thermometer on hand.
Ingredients
- 1 cup evaporated milk
- 3 cups pecans, chopped
- 3 cups sugar, divided
- 2 teaspoons vanilla extract
- 2 tablespoons butter
Preparation
- 1 Combine 2 cups of sugar and the evaporated milk in a large saucepan and cook, stirring over low to medium heat.
- 2 Meanwhile, heat 1 cup of sugar in a small saucepan until the sugar melts and caramelizes and turns an amber color. Immediately add it to the large saucepan of evaporated milk and sugar.
- 3 Cook this mixture slowly until it measures 239°F on a candy thermometer (this is the soft-ball stage).
- 4 Take off heat and add the vanilla, pecans, and butter.
- 5 Drop by tablespoons onto waxed paper. Let sit, and they will harden.
