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In a heavy 2 quart saucepan, stirl together sugar, cream, syrup, baking soda and salt. Cook over medium heat, stirring until sugar dissolves and mixture reaches 234 degrees on a candy thermometer. Once mixture reaches proper temp, remove from heat. Add pecans and vanilla, stirring constantly until the mixture is creamy and covers pecans with a slight opaque coating. Drop by heaping teaspoonful onto wax paper. Cool completely. These should be stored in an airtight container between sheets of wax paper to prevent sticking.
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