You’d never imagine such flavor could be packed into these pecans. They are not only roasted, which, by the way, brings out the flavor in a huge way, but they’re also coated with a divine caramel mixture which combines so beautifully with that roasted pecan flavor. They’re great as a snack or with ice cream.
2 c pecans, whole or chopped
1/4 c brown sugar
1/3 c evaporated milk
1 T Karo syrup
1 t vanilla
Spread pecans in single layer on baking sheet. Bake at 350°F for 6-7 minutes or until lightly toasted. (If using toaster oven, cook for 8-9 minutes.) Watch carefully near the end of bake time as the nuts darken quickly.
In saucepan, mix brown sugar, evaporated milk, salt, and Karo syrup. Cook, stirring constantly, over medium heat until mixture reaches soft ball stage (235°F for sea level, 2 degrees less per 1000 feet above sea level). See candy altitude conversion tips for complete instructions. Remove from heat and stir in vanilla. Add roasted pecans and stir quickly until combined. Spread on wax paper and cool. Serve plain, in shakes or on ice cream.