Aunt Bill's Brown Candy

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Bon apetit magazine's columnist molly wizenberg shares her holiday baking ritual: the old-timey aunt bill's brown candy, a cross between praline and fudge from her homestate of oklahoma. This soft, nutty, and somewhat crumbly southern delight is the ideal holiday treat.

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Steps

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Butter 8x8x2-inch metal baking pan.

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Combine 2 cups sugar and half and half in heavy large saucepan.

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Stir occasionally over low heat until sugar dissolves.

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Set aside.

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Bring remaining 1 cup sugar and 1 / 4 cup water to boil in heavy medium saucepan over medium-low heat , stirring until sugar dissolves.

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Increase heat.

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Continue boiling without stirring until syrup turns deep amber , brushing sides of pan with wet brush and swirling pan , about 8 minutes.

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Immediately pour caramel syrup into half and half mixture in large saucepan.

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Stir constantly over medium-low heat until caramel dissolves.

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Attach candy thermometer to side of pan.

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Increase heat to medium.

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Continue cooking and stirring until mixture registers 244f , about 12 minutes.

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Remove from heat and immediately stir in baking soda.

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Add butter and stir to melt.

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Let stand without stirring until mixture cools to 160f , about 20 minutes.

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Mix in vanilla.

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Using large wooden spoon , stir constantly until candy begins to thic.

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Ingredients

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sugar, half-and-half, water, baking soda, unsalted butter, vanilla extract, pecans