Aunt Bill's Brown Candy

Recipe View Prepare your equipment. Generously butter a 9x13-inch dish and a medium, heavy-bottomed saucepan. (5 minutes)

Recipe View Combine initial ingredients. In the buttered saucepan, combine 4 cups of the granulated sugar and the heavy cream. Set aside. (2 minutes)

Recipe View Melt remaining sugar. In a large, heavy skillet over medium heat, pour the remaining 2 cups of sugar. Cook, stirring constantly with a heat-resistant spatula, until the sugar begins to melt and turn into a clear liquid. (8-10 minutes)

Recipe View Simmer cream mixture. Place the saucepan with the sugar and cream mixture over low heat, stirring occasionally to prevent scorching. (5 minutes)

Recipe View Combine melted sugar and cream. Once the sugar in the skillet is completely melted and has turned a light golden-brown color, very slowly pour it in a thin stream into the simmering cream mixture, stirring constantly. This step is crucial to prevent the sugar from hardening and may take about 5 minutes. A second person can be helpful for pouring.

Recipe View Cook to soft-ball stage. Heat the combined mixture, without stirring, until it reaches 242 to 248 degrees F (116 to 120 degrees C) on a candy thermometer. Alternatively, test by dropping a small amount of syrup into a bowl of very cold water. It should form a firm but pliable ball. (15-20 minutes)

Recipe View Incorporate baking soda and butter. Remove from heat and stir in the baking soda. The mixture will foam up considerably. Immediately drop in the butter and allow it to melt undisturbed for 30 minutes. Do not stir during this time.

Recipe View Add vanilla and nuts. After 30 minutes, stir in the vanilla extract with a wooden spoon. Continue to stir vigorously until the mixture loses its gloss, about 10 to 15 minutes. Fold in the pecans, ensuring they are evenly distributed.

Recipe View Cool and cut. Quickly turn the candy mixture into the prepared 9x13-inch dish. Let it cool until just warm, then cut into 1-inch pieces. (2 hours)