Description
Classic Southern treat gets an update in time for fall.
Ingredients
- 1-½ teaspoon Vanilla Extract
- 1 teaspoon Ground Cinnamon
- ¼ teaspoons Ground Ginger
- ¼ teaspoons Ground Nutmeg
- ⅛ teaspoons Ground Cloves
- 2 cups Granulated Sugar
- ½ cups Heavy Cream
- ½ cups Whole Milk
- ½ sticks Butter
- ¾ cups Pumpkin Puree
- ⅛ teaspoons Salt
- ⅛ teaspoons Baking Soda
- ¾ pounds Toasted Pecan Halves
Preparation
Combine vanilla and spices and set aside.
Combine sugar, heavy cream, milk, butter, pumpkin, salt, and baking soda in a heavy saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium low and continue to stir. Cook until mixture begins to thicken, or approaches the soft ball stage on a candy thermometer. It should still be quite liquid.
Stir in spice mix vigorously until completely incorporated and the candy becomes creamy. Add pecans, stir to coat, and remove from heat. Drop by spoonfuls onto parchment and allow to cool.
