- 1 of 4 Combine sugar, heavy cream, corn syrup, butter and salt in a heavy saucepan; cook over medium heat, stirring constantly, until the sugar is dissolved.
- 2 of 4 Continue to cook for 25 minutes, stirring occasionally, to soft-ball stage (238 degrees F on candy thermometer).
- 3 of 4 Remove saucepan from heat. Stir in the maple flavoring and vanilla. Pour into large bowl. Beat at medium speed with hand mixer until creamy. Add pecans.
- 4 of 4 Drop pecan mixture by heaping teaspoonfuls onto sheet of buttered waxed paper. Let cool until solid. Store in airtight container between layers of waxed paper. Makes about 5 dozen pieces.
Servings Per Recipe: