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Rachael Ray's 30-Minute Healthy Recipes

Sweet Vanilla Pecan Crunch


*1 TBSP butter, room temperature
*1 C sugar
*1 C light corn syrup
*2 C heavy whipping cream, divided
*1 (14 oz) can sweetened condensed milk
*2 C pecans, chopped
*1 tsp vanilla extract


1. You need a large cookie sheet.
2. Use the butter to grease the sheet well.
3. Put the sugar into a saucepan.
4. Pour in the corn syrup.
5. Add 1 C of the whipping cream.
6. Set the pan over medium heat on the stove.
7. Bring the mixture to a rapid boil.
8. Cook 8 minutes, stirring often, until smooth.
9. Reduce the heat to low.
10. Add the remaining whipping cream.
11. Pour the condensed milk into the pan.
12. Bring the mixture back to a rapid boil while stirring continuously.
13. Cook until a candy thermometer reaches 235 degrees.
14. Take the pan away from the heat.
15. Fold in the pecans well.
16. Pour in the vanilla and stir until combined.
17. Spread into the prepared pan evenly.
18. Let the candy cool completely before cutting.


Part of making candy is sitting back and admiring the trays piled high with all your pretty and tasty confections. I know my family likes to see a stack of any candy that involves pecans and crunch. Me, too!

This isn't a difficult candy to make, but like all candy, be sure you have a reliable candy thermometer. If you haven't used yours for some time, or it's got some years on it, check the temperature by carefully immersing the tip in a pot of rapidly boiling water. It should read 212 degrees Fahrenheit. If not, you'll need to buy yourself a new candy thermometer. And please don't try to substitute any other type of thermometer for candy making. Use ONLY a real candy thermometer. Safety first!

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