I haven't missed a year making this candy for the holidays since a friend gave me the recipe in 1964! It is made like a pan of upside-down bars and tastes like my favorite caramel pecan candies. We are natives of the Lone Star State who moved to Ohio when my husband was transferred several years ago. —June Humphrey, Strongsville, Ohio
Ingredients
- 1 tablespoon plus 1 cup butter, softened, divided
- 1-1/2 cups coarsely chopped pecans, toasted
- 1 cup semisweet chocolate chips
- 2 cups packed brown sugar
- 1 cup light corn syrup
- 1/4 cup water
- 1 can (14 ounces) sweetened condensed milk
- 2 teaspoons vanilla extract
Directions
- Line a 13x9-in. pan with foil; butter the foil with 1 tablespoon butter. Sprinkle with pecans and chocolate chips; set aside.
- In a heavy saucepan, melt remaining butter over medium heat. Add the brown sugar, corn syrup and water. Cook and stir until mixture comes to a boil. Stir in milk. Cook, stirring constantly, until a candy thermometer reads 248° (firm-ball stage).
- Remove from heat and add vanilla. Pour into prepared pan (do not scrape saucepan). Cool completely before cutting.
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