Are you ready for a taste of the South? This Louisiana Pecan Candy recipe is more than just a treat; it's a journey to the heart of Cajun country, capturing the warmth and richness of the bayou in every bite. Forget those store-bought sweets; this homemade version is unbelievably easy, incredibly delicious, and perfect for sharing (or not!). This recipe offers a simple, quick dinner-worthy dessert, making it ideal for both novice cooks and experienced bakers seeking a classic, elevated confection.
Ingredients:
- 1 cup granulated sugar
- ½ cup light corn syrup
- ½ cup water
- ¼ teaspoon salt
- 1 cup pecan halves
- 1 tablespoon butter
- 1 teaspoon vanilla extract
Instructions:
Get Started:
- Line a baking sheet with parchment paper. This will prevent sticking and make cleanup a breeze.
- In a heavy-bottomed saucepan (this is crucial to prevent burning), combine the sugar, corn syrup, water, and salt.
Cooking the Candy:
- Cook over medium heat, stirring constantly, until the sugar dissolves completely. This is an important step to ensure even cooking and prevent crystallization.
- Continue cooking, without stirring, until the mixture reaches 245°F (118°C) on a candy thermometer. This is the hard-crack stage, essential for the perfect texture. Watch closely!
- Remove from heat and immediately stir in the butter and vanilla extract.
Adding the Pecans and Setting:
- Quickly stir in the pecan halves, ensuring they're evenly coated in the hot candy mixture. Work quickly, as the candy will begin to set.
- Pour the mixture onto the prepared baking sheet and spread it evenly to about ¼ inch thickness.
Cooling and Cutting:
- Let the candy cool completely. This will take about 30-45 minutes. Resist the urge to rush this step!
- Once cooled and firm, break the candy into pieces. For neater pieces, use a sharp knife to cut it into squares or other desired shapes.
Tips for Pecan Candy Perfection:
- Use a Candy Thermometer: This is non-negotiable for achieving the correct consistency. Improper temperature will result in a candy that is either too soft or too hard.
- Heavy-bottomed Pan: A heavy pan distributes heat evenly, minimizing burning and ensuring even cooking.
- Don't Stir After Reaching Temperature: Stirring after reaching the hard-crack stage will cause crystallization.
- Work Quickly: Once you remove the mixture from the heat, work swiftly to incorporate the pecans and pour it onto the baking sheet before it sets.
Variations:
- Spiced Pecan Candy: Add a dash of cinnamon or nutmeg to the mixture for a warm, spiced flavor.
- Chocolate Pecan Candy: Drizzle melted dark or milk chocolate over the cooled candy for an extra decadent treat.
- Sea Salt Pecan Candy: Sprinkle a pinch of flaky sea salt on top of the cooled candy for a delightful salty-sweet contrast.
Nutritional Information (per serving, approximate):
Serving size will vary depending on how you cut the candy. This is an approximation based on a 1-ounce serving.
- Calories: Approximately 150-200
- Fat: 10-15g
- Sugar: 20-25g
This Louisiana Pecan Candy recipe is a delightful homemade treat perfect for any occasion. Enjoy this easy recipe and the sweet taste of the South! It’s sure to become a family favorite.