- 340 Grams pecans, toasted and roughly chopped
- 340 Grams sugar
- 170 Grams dark brown sugar
- 113 Grams cream
- 85 Grams butter
- 1 Pinch of salt
Combine all but pecans in a pot. Bring up to 235 degrees F on candy thermometer.
Add pecans and stir vigorously until you reach 238 degrees F.
Remove from heat and let it sit for twenty seconds before starting to scoop.
Scoop about 1.5 ounces of the mixture onto sheet tray lined with parchment which is sprayed with no-stick spray.
Allow to cool completely before serving.