Ingredients:

  • 2 cups (225g) fresh pecan halves
  • 1/2 tsp (3g) sea salt
  • 1 1/2 cups (300g) light brown sugar, packed
  • 1 1/2 cups (300g) granulated white sugar
  • 1 cup (240ml) evaporated milk
  • 6 tbsp (85g) unsalted butter, cubed
  • 1 tbsp (15ml) pure vanilla extract
  • 1/4 tsp (1g) ground cinnamon

Instructions:

  1. Toast your 2 cups of pecan halves in a dry skillet over medium heat for about 5 minutes until they smell nutty and look slightly golden.
  2. In a heavy-bottomed saucepan, combine brown sugar, white sugar, and evaporated milk. Cook over medium heat, stirring constantly until sugar dissolves.
  3. Attach a candy thermometer and continue cooking without excessive stirring until the mixture reaches 236°F (113°C), known as the soft-ball stage.
  4. Immediately remove the pot from the heat and add the cubed butter, vanilla extract, and cinnamon. Do not stir yet; let it sit for 1 minute.
  5. Add the toasted pecans and sea salt. Using a wooden spoon, beat the mixture vigorously until it loses its glossy sheen and becomes thick and creamy.
  6. Quickly drop spoonfuls onto parchment-lined baking sheets. Allow to cool and harden completely for approximately 30 minutes before serving.