Gluten-Free Does Not Mean Flavor Free
I created this recipe to have one that was free of corn syrup. I hope you enjoy them as much as I do.
(OK, I made these again and decided to add more nuts; I like them even more now! Therefore, I changed the recipe to include more pecans.)
1 cup raw sugar
1/2 cup heavy cream
3/4 cup agave nectar
1/2 cup butter
Dash of salt
1/2 cup milk
1 1/2 tsps vanilla
1 cup chopped, toasted pecans
Butter bottom and sides of medium sauce pan and a cake pan.
Add raw sugar, salt, heavy cream, agave nectar and butter to the sauce pan and cook on medium heat, stirring constantly until mixture begins to boil.
Add milk and continue to stir until mixture reaches 242* or medium-ball stage.
Remove from heat and add vanilla and pecans. Pour into buttered cake pan - allow to partially cool, score the top into squares. Allow to cool completely and cut into squares.