2-1/2 cups whole milk
2-1/2 cups light brown sugar
2-1/2 cups sugar
2-1/2 cups pecans, lightly chopped
4 ounces real butter
2 teaspoons vanilla extract OR 2 teaspoons maple extract
1-Warm milk in a cast-iron dutch oven or a large pot.
2-Add sugar, brown sugar and a pinch of salt.
3-Cook until it reaches 240 degrees (soft-ball stage
4-Stir almost constantly to prevent sticking and burning. If the candy burns, you have to start over. If you are using a thermometer attached to the side of the pot, make sure that it does not sit on the bottom of the pot. You will not get an accurate reading.
5-Once the candy reaches 240 degrees, remove from the heat.
6-Next add, the butter, vanilla, maple extract, and the pecans.
7-Allow the candy to sit 10 minutes.
8-Next, stir the candy 25 to 50 strokes to incorporate the pecans.
9-Spoon the candy about 1 to 2 TB size onto a sheet of wax paper.
10-Allow them to cool and dry. Then, carefully turn them over to dry the other side.
11-Store them in an airtight container or wrap each one in plastic wrap