Ingredients
Method
1.Grease and line a 6cm-deep, 19cm square cake pan with baking paper, extending paper 2cm above edges of pan.
2.Toast the pecans in a moderate oven for 7-10 minutes or until fragrant and lightly toasted.
3.In a large saucepan, bring the butter, cream, brown sugar, and salt to a rapid boil over medium heat, stirring frequently.
4.Once boiling, stop stirring. Let the mixture boil for 5 minutes till it reaches “softball” stage (115°C on a sugar thermometer if using), then remove the pan from the heat and leave to cool for 30 minutes (110°C). Stir in the pecans, vanilla and icing sugar, and stir until thick. Spread the mixture into the prepared pan, smoothing the top with a spatula. Chill until firm and cut into pieces
“Soft ball” stage occurs when a drop of the mixture, dropped into a glass of cold water will form a soft, flexible ball.
Note
