"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Oklahoma Brown Candy, by Catherine Braun, is from The Calvey Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 C. sugar plus four cups sugar, 2 C. half an half, 1/4 tsp. baking soda, 1/4 c. butter 1 tsp. vanilla 4 C. pecans
Measure 2 c. sugar in heavy skillet. Put 4 c. sugar and 2 c. half and half in large kettle. Cook sugar in skillet over low heat stirring with wooden spoon. ( takes about 1/2 hour). When sugar starts melting cook large kettle over low heat at simmer. When skillet sugar is melted, pour into large kettle in thin stream beating constantly. Cook and stir until mixture reaches 244-248 degrees. Remove from heat, add 1/4 tsp. soda and stir vigorously as it foams. Add 1/4 c. butter and stir until butter melts. Set aside at room temp for 20 minutes. add 1 tsp. vanilla and beat until thick and glossy turns dull. Fold in 4 c. pecans and form in pan. Cut into squares.
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