2-1/2 cups whole milk
2-1/2 cups light brown sugar
2-1/2 cups sugar
2-1/2 cups pecans, lightly chopped
4 ounces real butter
2 teaspoons vanilla extract OR 2 teaspoons maple extract
Warm milk in a cast-iron dutch oven or a large pot.
Add sugar, brown sugar and a pinch of salt.
Cook until it reaches 240 degrees (soft-ball stage
Stir almost constantly to prevent sticking and burning. If the candy burns, you have to start over. If you are using a thermometer attached to the side of the pot, make sure that it does not sit on the bottom of the pot. You will not get an accurate reading.
Once the candy reaches 240 degrees, remove from the heat.
Next add, the butter, vanilla, maple extract, and the pecans.
Allow the candy to sit 10 minutes.
Next, stir the candy 25 to 50 strokes to incorporate the pecans.
Spoon the candy about 1 to 2 TB size onto a sheet of wax paper.
Allow them to cool and dry. Then, carefully turn them over to dry the other side.
Store them in an air tight container or wrap each one in plastic wrap