Peco Candy Recipes

PECO FLAKE CANDY

Steps:

• Combine sugar, syrup and water in heavy light colored skillet.
• Cook, stirring constantly unstil sugar dissolves.
• Add salt & nuts.
• Cook, stirring occasionaly, to hard crack stage (294 degrees).
• Add butter, vanilla & soda.
• Stir to blend, stir in coconut & pour onto 2 buttered cookie sheets.
• While warm, pull out to desired thinness.
• When cold, crack into pieces.

PECO CANDY

Steps:

• Combine, sugar, corn syrup and water in a large saucepan (4-5 quart) with a heavy bottom.
• Stir over medium-high heat until sugar dissolves. Then increase to high heat and bring to boil until thermometer reaches 250°F.
• Add butter and peanuts. Continually stir to ensure the peanuts do not scorch.
• Bring the temperature up to 300°F.
• Once at 300°F, immediately remove from stove and add vanilla and baking soda. Mix together slightly then add coconut.
• Stir until combined and pour into greased jelly roll size baking sheet. Do not spread or smooth out the brittle; let is spread on its own.
• Let cool completely, then crack and break into pieces.

TEEDEE'S PECAN CANDY

Steps:

• Grease a 9x13-inch pan with 2 teaspoons butter.
• Combine evaporated milk with sugar in a heavy, large stockpot and place over medium heat. Stir constantly and bring to a boil. Cook the syrup, stirring often, until a candy thermometer reads 235 degrees F (110 degrees C) or a small spoonful of syrup dropped into a glass of cold water forms a soft ball, 5 to 8 minutes.
• Stir pecans and butter into the syrup and continue to cook until solid crystals of candy begin to form on the side of the pot, about 30 minutes. Remove from heat and stir vanilla and almond extracts into candy.
• Pour candy into prepared dish and let cool for 10 minutes before cutting into squares.

SOUTHERN PECAN CANDY

Steps:

• Line a 13-in. x 9-in. pan with foil and grease the foil with 1 teaspoon butter; set aside. In a large heavy skillet over medium-low heat, cook 1 cup sugar until melted. Do not stir. Reduce heat to low; cook for 5 minutes or until golden brown., In a large saucepan, combine cream and remaining sugar. Slowly pour in cooked sugar. Cook and stir over medium heat until a candy thermometer reads 236° (soft-ball stage). Transfer to a large bowl; stir in butter and baking soda. Cool until mixture reaches 110°., Add vanilla. Beat until smooth and thickened, about 2 minutes. Stir in pecans. Quickly spread into prepared pan; cool completely. Using foil, lift candy out of pan. Discard foil. Store candy in an airtight container.