In a saucepan cook sugar, corn syrup, and salt over medium heat until boiling.Boil until candy thermometer reaches 310°FAdd pecans and cook 2 to 3 more minutes or to 280°F (should be golden brown)Remove from heat and stir in butter, baking soda and vanilla. Pour hot mixture out onto shallow metal surface.Let cool atleast 10 minutes or until hardened.Break into pieces and enjoy!
It's a custard-based ice cream with crunchy salted brittle and buttery pecans. I've made a lot of different versions of butter pecan ice cream, including a cheater version that started with instant French vanilla pudding mix
My cousin and I tested it out with these yummy Pecan Cookies with Cream Cheese Filling. They taste like two sugar cookies with a nutty pecan flavour and inside is a sweet and smooth cream cheese frosting
Last year I discovered Pecan Pie. So since I couldn’t make pecan pie for the blog this year since I did it last, I decided to take a similar route to meet my craving- Pecan Tassies (stay tuned for pecan pie bars next year