Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup pecans
- 1/4 cup heavy cream
- 1/4 cup unsalted butter
- 1 cup light brown sugar, plus
- 2 tablespoons light brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon bourbon (optional)
- =
Directions
Preheat oven to 325 degrees.
Spread the pecans on a cookie sheet and place in the oven for 3 minutes.
Stir and bake for 3 more minutes (Watch them closely so the don't get over toasted).
Line a cookie sheet with parchment paper.
Fit a heavy-bottomed saucepan with a candy thermometer.
Over high heat, cook the cream, butter and brown sugar to 240 degrees (soft ball).
If necessary, stir once to help dissolve the sugar.
Remove from the heat and let sit for 15 seconds.
CAREFULLY stir in the vanilla, bourbon, and toasted pecans.
It might spit and sputter. Stir until the mixture looks creamy and slightly thickened.
Drop by tablespoonfuls onto the prepared cookie sheet.
Cool for 20 minutes.