Southern Pecan Candy Recipes

CANDIED PECANS

Steps:

• Whisk together the white sugar, brown sugar, salt and cinnamon. Set aside.
• Mix the egg white with the vanilla extract in another bowl.
• Put the pecans in the egg white and mix well with a spoon to coat all the pecans. Pour the pecans into the sugar mixture and mix until all the sugar has coated the nuts. Spread on a baking sheet covered with parchment paper.
• Bake in preheated 300 degree oven for 40 to 45 minutes. Stirring well every 15 minutes. Remove from oven and let cool.

SOUTHERN PECAN DIVINITY CANDY

Steps:

• Combine sugar, corn syrup, salt and water in a 2 quart saucepan. Stir only until the sugar dissolves. Cook to 260 degrees (hard ball stage). I highly recommend using a food thermometer to make sure you get the syrup to the right temperature.
• With an electric mixer, beat egg whites until stiff peaks form. When the syrup is ready, slowly pour it over the egg whites while beating on high-speed. BE CAREFUL! The syrup is hot and it will burn the fool out of you if it splatters.
• Add vanilla and continue beating until the candy holds is shape.
• Add pecans, mix well.
• Drop by teaspoons onto waxed or parchment paper.
• Let the candy dry on the paper before attempting to stack it in a candy dish or storage container.

SOUTHERN PECAN CANDY

Steps:

• Line a 13-in. x 9-in. pan with foil and grease the foil with 1 teaspoon butter; set aside. In a large heavy skillet over medium-low heat, cook 1 cup sugar until melted. Do not stir. Reduce heat to low; cook for 5 minutes or until golden brown., In a large saucepan, combine cream and remaining sugar. Slowly pour in cooked sugar. Cook and stir over medium heat until a candy thermometer reads 236° (soft-ball stage). Transfer to a large bowl; stir in butter and baking soda. Cool until mixture reaches 110°., Add vanilla. Beat until smooth and thickened, about 2 minutes. Stir in pecans. Quickly spread into prepared pan; cool completely. Using foil, lift candy out of pan. Discard foil. Store candy in an airtight container.

TEEDEE'S PECAN CANDY

Steps:

• Grease a 9x13-inch pan with 2 teaspoons butter.
• Combine evaporated milk with sugar in a heavy, large stockpot and place over medium heat. Stir constantly and bring to a boil. Cook the syrup, stirring often, until a candy thermometer reads 235 degrees F (110 degrees C) or a small spoonful of syrup dropped into a glass of cold water forms a soft ball, 5 to 8 minutes.
• Stir pecans and butter into the syrup and continue to cook until solid crystals of candy begin to form on the side of the pot, about 30 minutes. Remove from heat and stir vanilla and almond extracts into candy.
• Pour candy into prepared dish and let cool for 10 minutes before cutting into squares.

SOUTHERN PECAN PRALINES

Steps:

• First, toast the pecans. You can do this on the stove over medium-low heat or in the oven at 300° F. Heat them until they are just fragrant and toasty, 5-10 minutes. Be careful not to burn them. Remove them from the heat and set them aside.
• Line a baking sheet with parchment or wax paper and set aside.
• In a large heavy bottomed saucepan, combine the sugars, molasses, and milk. Heat over medium high heat until the sugar dissolves, stirring frequently with a wooden spoon.
• Bring to a boil and continue to cook for about 5 minutes. The candy should be at the soft ball stage or read 240° F on a candy thermometer.
• Remove the pan from the heat and stir in the butter, pecans, salt and vanilla. Stir vigorously for about 2-3 more minutes or until the mixture starts to thicken.
• Quickly drop heaping Tablespoons full of praline mixture onto the parchment lined baking sheet. Allow them to cool completely then store in an airtight container at room temperature.