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.
- 1 cup evaporated milk
- 3 cups pecans, chopped
- 3 cups sugar, divided
- 2 teaspoons vanilla extract
- 2 tablespoons butter
- 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.