2 1/2 cups White Sugar

2 1/2 cups Whipping Cream

2 cups Light Karo Syrup

1 T vanilla

3 cups Chopped Pecans

You will need a candy thermometer or a glass of ice water to make sure your caramel mixture gets to correct temperature.

Prepare 13 x 9 x 2 pan by buttering sides and bottom of pan or use parchment paper to line pan. Parchment should hang over the sides of the pan.

Using a heavy 4 quart pan, mix the first 3 ingredients together and bring to a boil on medium heat. Cook, stirring constantly, until it starts to darken in color (caramelize). Test to make sure syrup is at correct Firm Ball stage by using candy thermometer (245 to 250 degrees F) or drop a small amount into chilled water to see if it forms a firm ball. Take the ball out of the water and it should flatten with some pressure from your fingers.  Do not over cook as it will turn out too hard and not be at caramel stage.

Remove from heat and add vanilla and chopped pecan pieces. Stir thoroughly. 

Spread into the prepared pan and put in the refrigerator to chill. Once chilled, use a very sharp knife and cut into squares. Wrap each square in wax paper in place in airtight container in refrigerator. 

Recipe provided by Les Shelby and a 2024 winner of our Bass Pecan Recipe Contest. Les says that this recipe was passed down in the family as a tried and true recipe. It does take practice to make it at the perfect consistency.