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Ingredients
Scale
- 1/2 cup butter (for greasing, plus more if necessary)
- 1 1/2 cups heavy cream (divided)
- 3 cups granulated sugar
- 3 tablespoons corn syrup
- 1/4 teaspoon salt
- 3 tablespoons butter (from the stick used for greasing the pans)
- 1 1/2 teaspoons pure vanilla extract
- 1 cup dark corn syrup
- 7–10 cups pecans (toasted if preferred)
Instructions
- Grease the bottom and sides of a saucepan and a 9×13 inch pan.
- In the saucepan, mix cream, sugar, corn syrup, and salt.
- Heat until boiling and reaches 238°F, stirring occasionally.
- Pour mixture into the prepared pan, add butter and vanilla, then cool.
- Refrigerate until firm, then divide into logs.
- For caramel, mix cream, butter, corn syrup, and sugar, and heat to 238°F.
- Pour caramel into a greased pan to cool.
- Slice cooled caramel into strips and mold around nougat logs, adding pecans.
- Wrap in wax paper and store in the refrigerator.
Notes
Ensure the candy thermometer is accurate for best results.
Stirring methods can vary, use what works for you.
Allow full cooling time for perfect texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Candy Making
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 15
- Sodium: 50
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
- Cholesterol: 25