Pecan Candy
From Natchez recipes, 1900
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
4483Calories
17 gProtein
752 gCarbs
172 gFat
Full nutrition (33 nutrients)
Calories4483 kcal
Protein17 g
Carbohydrates752 g
Fiber6.8 g
Sugars730 g
Total Fat172 g
Saturated Fat55 g
Monounsaturated Fat64 g
Polyunsaturated Fat27 g
Cholesterol241 mg
Sodium157 mg
Potassium667 mg
Calcium236 mg
Iron3.1 mg
Magnesium139 mg
Phosphorus433 mg
Zinc6 mg
Copper1.1 mg
Manganese2.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K10 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0 mg
Niacin (B3)1.3 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water177 g
As published
This recipe was extracted from Natchez recipes (1900), page 9. The excerpt below is the record exactly as published.
PECAN CANDY Two cups sugar, granulated, one cup sugar, one cup milk, one cup pecans, one tablespoon butter. Boil milk, sugar (two cups), pecans and butter for five minutes. Caramelize one cup sugar over low heat in large heavy pan. Add first mixture to caramelized sugar, continue to stir. Cook to soft ball stage. Remove, cool; beat until creamy. Drop like pralines on wax paper or any buttered surface. PECAN CANDY Pour over three cups sugar one small can Carnation or Pet milk, beat until light and frothy. Add one cup dark Karo, mix thoroughly, boil until it begins to thicken, then stir in three cups pecans. Syrup will become a little thinner after nuts are added. When it thickens a second time, stir in a pinch of soda. Watch and stir constantly as nuts will sink and bum. Boil to soft ball stage, then beat very hard and pour on buttered platter. CREAM MINTS Boil one and one-half cups sugar, two tablespoons Karo, one-fourth cup water. Pour slowly onto beaten white of one egg, flavor with peppermint extract. When the mixture will hold its shape, force through a pastry bag onto a buttered platter. Cook until mixture spins a thread. 16 ANDY-- PECAN CANDY Three cups sugar, one cup Karo (white), one cup cream, one cup pecans, pinch soda
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