Sweet Southern Pecan Candy
Creamy, buttery, and full of rich Southern flavor, this Sweet Southern Pecan Candy is a nostalgic treat made with simple pantry staples and toasted pecans. No grittiness, no guesswork—just smooth, melt-in-your-mouth goodness with every bite.
Equipment
- candy thermometer (highly recommend)
- medium pot
Ingredients
- 2 cups granulated sugar
- 1 cup dark brown sugar (packed)
- 1 cup evaporated milk
- 1/2 cup unsalted butter (1 stick)
- 1 tsp vanilla extract
- 2 cups pecan halves
Instructions
Prep!
- Butter or line a baking sheet with parchment paper. Also, have a spoon and spatula ready. Candy sets FAST once it hits the right temp.
Combine sugars + milk.
- In a heavy-bottomed saucepan (heavy is key—no thin pans that burn), add the white sugar, brown sugar, and evaporated milk. Stir gently to dissolve.
Bring the heat—slowly.
- Place over medium heat. Stir constantly until sugar is fully dissolved. Once it starts bubbling, STOP stirring. Let it cook undisturbed until it reaches 235°F (soft-ball stage). Trust the thermometer, not your gut. Sugar lies.
Add the good stuff.
- Once you hit 235°F, remove from heat and toss in the butter and vanilla. Let it cool untouched for about 5 minutes.
Whip it good.
- Now stir like your life depends on it! This is the part where it thickens and gets creamy. Stir until it loses that glossy shine and begins to look like luxurious brown velvet.
Fold in those pecans.
- Quickly fold in your pecans. The candy will be setting up fast now, so don’t dilly-dally.
Drop spoons of it onto a baking sheet.
- Use a spoon to quickly drop dollops onto your baking sheet. Let them cool and set.
Notes
Tips!
- Don’t stir once the mixture starts boiling. Stirring during this stage causes sugar crystals to form and that’s the culprit behind gritty texture.
- Use a damp pastry brush to wipe down any sugar crystals forming on the sides of the pot.
- Don’t rush the cool-down. Letting it rest for 5 minutes before stirring allows the candy to start thickening without shocking the sugars.
- Fresh pecans are everything. Rancid or old pecans can mess with flavor and texture.