RWOrG113
Ingredients
°6 divided sugar cups
°2 cup heavy cream
°1⁄2 cup unsalted butter
°1⁄4 teaspoon baking soda
°1 teaspoon vanilla
°1 cup 1⁄2 of chopped nuts or pecans
Preparation
Grease a baking dish 9 × 13 and set aside.
In a small saucepan (heavy bottoms if you have!), Pour 2 glasses of sugar and cook over a low heat, stirring often. Cook until the sugar is completely dissolved, about 20 minutes.
With sugar cooking, add 4 cups of remaining sugar and heavy cream to a large saucepan (or Dutch oven, you want a large saucepan here!). Simmer on a low heat until the sugar dissolves in the small pot. Add the dissolved sugar to a large saucepan with continuous stirring.
Raise the heat to medium temperature and cook until 244 degrees Fahrenheit or softball stage.
Remove from the heat and stir in the baking soda until completely combined.
Add butter and vanilla. Stir until the butter is melted and the mixture is smooth.
Let rest for 20 minutes.
After the mixture is rest, stir the nuts and mix until the shine goes. Transfer to a baking plate.
Let cool 1-2 h Cut into small boxes to serve.
