DessertSnack

Pecan Chew

Name: Pecan Chew
Prep time: 10 min
Cook time: 25 min
Total time: 2 h 35 min
Yield: 12 servings
Cuisine: american
Ingredients: 57 g unsalted butter; 0.5 tsp unsalted butter softened, for greasing; 0.5 cup granulated sugar; 0.25 cup light brown sugar packed; 0.33 cup light corn syrup; 0.66 cup evaporated milk; 3 tbsp water; 0.25 tsp salt; 0.13 tsp baking soda; 1.33 cup pecan roughly chopped

Pecan Chews are a rich, caramel-like candy loaded with toasted nuts. This simple stovetop recipe creates a sweet confection that is boiled to the hard-ball stage before being cooled and cut into bite-sized pieces.

An original recipe by Forkin

Total time: 2 hr 35 min
Serves: 12
Difficulty: Medium
Per serving: 220 kcal

VegetarianGluten-free

Allergen information: may contain milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

candy

57 gunsalted butter

pan preparation

0.5 tspunsalted butter, softened, for greasing

Ingredients

0.5 cupgranulated sugar
0.25 cuplight brown sugar, packed
0.33 cuplight corn syrup
0.66 cupevaporated milk
3 tbspwater
0.25 tspsalt
0.13 tspbaking soda
1.33 cuppecan, roughly chopped

Equipment

silicone spatula · 8x8 inch baking pan · cutting board · knife · candy thermometer · heavy-bottomed saucepan

The method

Step by step

1
Thoroughly grease an 8x8 inch (20x20 cm) baking pan with the softened butter and set it aside.
About 2 min
Cook’s note: Lining the pan with parchment paper after greasing can make it easier to lift the candy out later.
2
In a heavy-bottomed saucepan, combine the granulated sugar, brown sugar, corn syrup, evaporated milk, water, salt, and the butter designated for the candy.
About 3 min
3
Place the pan over medium heat and stir constantly with a silicone spatula until the sugar has completely dissolved.
About 5 min
Cook’s note: Make sure no sugar crystals are stuck to the side of the pan to prevent crystallization.
4
Attach a candy thermometer to the side of the pan, ensuring the tip is submerged in the mixture but not touching the bottom.
About 1 min
5
Bring the mixture to a boil, then reduce the heat slightly to maintain a steady boil, stirring occasionally to prevent scorching.
About 2 min
6
Continue cooking, monitoring the temperature closely, until the thermometer reaches the hard-ball stage, 260°F (127°C).
About 10 min
Cook’s note: This stage is crucial for the final texture, so do not rush it or leave the pan unattended.
7
Immediately remove the pan from the heat once it reaches the target temperature.
8
Carefully stir in the baking soda; the mixture will foam up.
About 1 min
Cook’s note: Work quickly in the next steps as the candy will begin to set.
9
Add the chopped pecans and stir vigorously for about one minute until they are evenly incorporated.
About 1 min
10
Quickly pour the hot candy mixture into your prepared baking pan.
About 1 min
11
Use a spatula to spread the mixture into an even layer before it starts to harden.
About 1 min
12
Let the candy cool completely at room temperature for at least 2 hours, or until firm to the touch.
About 2 hr
Cook’s note: Do not refrigerate to cool, as this can affect the texture.
13
Once fully cooled and firm, turn the slab of candy out onto a cutting board and use a large, sharp knife to cut it into bite-sized pieces.
About 5 min
Cook’s note: If the candy is difficult to cut, you can lightly score the top when it's partially set.

Per serving

Nutrition

47%Score

Calories: 219.8kcal
Protein: 2.1g
Carbs: 22.8g
Fat: 14.2g
Fibre: 1.3g
Sugar: 21.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store in an airtight container at room temperature with wax paper between layers to prevent sticking.

Reheating

Serve at room temperature.