Ingredients
Scale
- 2 cups sweetened or unsweetened coconut flakes
- 2 cups pecans
- 1 cup brown sugar
- 1½ cups white sugar
- ½ cup (1 stick) unsalted butter
- ½ cup light corn syrup
- ½ cup evaporated milk
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Heat the evaporated milk, corn syrup, unsalted butter, and both kinds of sugar in a pan, stirring all the time, until mixed.
- Keep boiling for 3 minutes and then take the pan off the heat.
- Stir in the vanilla and salt and then gradually mix in the coconut and nuts, stirring (with the heat off) for about 3 minutes.
- Once it’s thick, use a small scoop or tablespoon to portion out the mixture on parchment paper-lined baking sheets.
- Let them solidify at room temperature or, if you’re in a hurry, in the freezer.
Notes
plus 2 hours cooling and setting time
- Cook Time: 20 minutes