I haven’t missed a year making this candy for the holidays since a friend gave me the recipe in 1964! It’s a tradition I cherish.
—JUNE HUMPHREY STRONGSVILLE, OH
PREP: 20 MIN. • COOK: 15 MIN. + COOLING • MAKES: ABOUT 2 1/2 POUNDS (ABOUT 6 3/4 DOZEN)
1 tablespoon plus 1 cup butter, softened, divided
1 1/2 cups coarsely chopped pecans, toasted
1 cup (6 ounces) 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
1. Line a 13x9-in. pan with foil; butter the foil with 1 tablespoon of butter. Sprinkle with pecans and chocolate chips; set aside.
2. Using a heavy saucepan, melt the remaining butter over medium heat. Add the brown sugar, corn syrup and water. Cook and stir until the mixture comes to a boil. Stir in the milk. Cook, stirring the mixture constantly, until a candy thermometer reads 248° (firm-ball stage).
3. Remove from the heat and add the vanilla. Pour into prepared pan (do not scrape the saucepan). Cool completely before cutting.