Mexican Chocolate-Pecan Candy

Creamy pecan candy dipped in chocolate.

Yield: 24 pieces or more

Ingredients

• 1/2 pound (.2 kg).butter
• 1 cup (225 ml) granulated sugar
• 1 cup (225 ml) dark brown sugar + 1 tablespoon (15 ml) additional
• 1 cup (225 ml) dark Karo syrup
• 2 half pints cream
• 2 cups (475 ml) canned evaporated milk
• 1/4 teaspoon (1 ml) salt
• 1 teaspoon (5 ml) vanilla extract
• 4 cups (950 ml) chopped pecans (not too small)
• 1 package dipping chocolate melts

Instructions

1. Bring the first 7 ingredients to a hard boil. Boil for 40 minutes or until hard ball stage.
2. Add vanilla extract and the pecans. Mix well. Pour into a square pan and let stand for 24 hours.
3. Cut into bite-size squares. Dip into melted chocolate melts.