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How to Make

INGREDIENTS

½ CUP UNSALTED BUTTER

2 CUPS PACKED BROWN SUGAR

1 CUP GRANULATED SUGAR

¾ CUP SMITH’S HEAVY CREAM

¼ CUP SMITH’S ALL-NATURAL SOUR CREAM

¼ CUP SMITH’S WHOLE MILK

2 TBSP MAPLE SYRUP

¼ TSP SALT

3 CUPS PECAN HALVES, LIGHTLY TOASTED

½ TSP MAPLE EXTRACT

DIRECTIONS

  1. LINE TWO LARGE BAKING SHEETS WITH PARCHMENT PAPER. SET ASIDE.
  2. IN A LARGE HEAVY-BOTTOM SAUCEPAN, MELT BUTTER OVER LOW HEAT.
  3. ADD BROWN SUGAR, GRANULATED SUGAR, HEAVY CREAM, SOUR CREAM, MILK, SYRUP, AND SALT.
  4. COOK OVER LOW HEAT UNTIL SUGARS DISSOLVE, STIRRING OFTEN.
  5. INCREASE HEAT TO MEDIUM AND STIR IN PECANS.
  6. COOK UNTIL MIXTURE REACHES 240 DEGREES ON A CANDY THERMOMETER, STIRRING OCCASIONALLY.
  7. REMOVE FROM HEAT.
  8. STIR IN EXTRACT AND COOL FOR 5 MINUTES. STIR WITH A WOODEN SPOON UNTIL THE MIXTURE THICKENS.
  9. QUICKLY DROP BY TABLESPOONFULS 1-INCH APART ONTO PARCHMENT PAPER-LINED BAKING SHEETS.
  10. COOL COMPLETELY. STORE IN AN AIRTIGHT CONTAINER. MAKES 4 DOZEN.

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