Aunt Bill's Brown Candy

Vegetarian
Gluten Free
Low Fod Map
Aunt Bill's Brown Candy
45 min.
30
196kcal

Suggestions


Indulge in the delightful sweetness of Aunt Bill's Brown Candy, a cherished recipe that has been passed down through generations. This delectable treat is not only a perfect addition to your antipasti platter or a satisfying snack, but it also caters to various dietary preferences, being vegetarian, gluten-free, and low FODMAP. With just 45 minutes of preparation, you can create a batch that serves up to 30 people, making it an ideal choice for gatherings, parties, or simply to enjoy at home.

The rich, buttery flavor of toasted pecans combined with the deep amber caramel creates a mouthwatering experience that is hard to resist. Each bite offers a satisfying crunch, balanced by the smooth, sweet candy that melts in your mouth. The unique combination of half and half and sugar results in a creamy texture that elevates this treat to a whole new level.

Whether you're looking to impress your guests or satisfy your own sweet tooth, Aunt Bill's Brown Candy is sure to be a hit. Its simple yet elegant preparation allows you to enjoy the process of candy-making while filling your kitchen with the irresistible aroma of caramel. So gather your ingredients, grab your candy thermometer, and get ready to create a delightful confection that will leave everyone asking for seconds!

Ingredients

  • 0.3 teaspoon baking soda 
  • cup half and half 
  • cups pecans toasted coarsely chopped
  • cups sugar divided
  • tablespoons butter unsalted cut into cubes
  • 0.5 teaspoon vanilla extract 
  • 0.3 cup water 

Equipment

  • frying pan
  • sauce pan
  • baking pan
  • wooden spoon
  • candy thermometer

Directions

  1. Butter 8x8x2-inch metal baking pan.
  2. Combine 2 cups sugar and half and half inheavy large saucepan. Stir occasionally overlow heat until sugar dissolves. Set aside.
  3. Bring remaining 1 cup sugar and 1/4 cupwater to boil in heavy medium saucepanover medium-low heat, stirring until sugardissolves. Increase heat; continue boilingwithout stirring until syrup turns deepamber, brushing sides of pan with wetbrush and swirling pan, about 8 minutes.
  4. Immediately pour caramel syrup intohalf and half mixture in large saucepan(mixture will bubble). Stir constantly overmedium-low heat until caramel dissolves.Attach candy thermometer to side ofpan. Increase heat to medium. Continuecooking and stirring until mixture registers244°F, about 12 minutes.
  5. Remove fromheat and immediately stir in baking soda(mixture will foam slightly).
  6. Add butter andstir to melt.
  7. Let stand without stirring untilmixture cools to 160°F, about 20 minutes.
  8. Mix in vanilla. Using large wooden spoon,stir constantly until candy begins to thickenand loses its gloss, 4 to 5 minutes.
  9. Mix innuts (candy will be very stiff). Scrape candyinto prepared pan. Using wet fingertips,press candy firmly into pan. Coolcompletely, then cut into 30 squares.

Nutrition Facts

Calories196kcal
Protein2.88%
Fat54.16%
Carbs42.96%

Properties

Glycemic Index
2.67
Glycemic Load
14.02
Inflammation Score
-1
Nutrition Score
3.5091304772574%

Flavonoids

Cyanidin
1.42mg
Delphinidin
0.96mg
Catechin
0.96mg
Epigallocatechin
0.74mg
Epicatechin
0.11mg
Epigallocatechin 3-gallate
0.3mg

Nutrients percent of daily need

Calories:195.7kcal
9.79%
Fat:12.39g
19.06%
Saturated Fat:2.58g
16.13%
Carbohydrates:22.11g
7.37%
Net Carbohydrates:20.84g
7.58%
Sugar:20.83g
23.14%
Cholesterol:7.84mg
2.61%
Sodium:14.6mg
0.63%
Alcohol:0.02g
100%
Alcohol %:0.06%
100%
Protein:1.48g
2.97%
Manganese:0.6mg
29.76%
Copper:0.16mg
8.06%
Vitamin B1:0.09mg
5.98%
Fiber:1.27g
5.07%
Phosphorus:44.79mg
4.48%
Zinc:0.63mg
4.23%
Magnesium:16.85mg
4.21%
Vitamin B2:0.04mg
2.2%
Iron:0.35mg
1.94%
Vitamin A:94.26IU
1.89%
Potassium:65.83mg
1.88%
Calcium:18.7mg
1.87%
Vitamin E:0.26mg
1.73%
Vitamin B6:0.03mg
1.59%
Vitamin B5:0.14mg
1.4%
Selenium:0.9µg
1.29%
Source:Epicurious