This treat is rich and buttery with perfectly toasted pecans in every bite. No microwaving chocolate chips here, this recipe is the real deal. Start out by bringing butter, granulated sugar, brown sugar, heavy cream, salt, and a dash of cinnamon to a boil. Cook until the temp reaches 235 degrees (soft ball stage), then remove it from the heat and cool to about 105 degrees. You’ll beat the mixture until it thickens, then add in powdered sugar and stir until it loses its shine. Last but not least, fold in the toasted pecans!
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