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Mexican Whisky Candy

Those crazy Mexicans. This makes a nice bagfull.

  • 110g (4 oz) brown sugar
  • 130g (4 ½ oz) white sugar
  • 125ml (¼ pint) sour cream
  • 200g (3 ½ oz) pecans, shelled and halved
  • 1 tsp vanilla
  • 2 tbsp whisky (preferably Bourbon)
  1. Mix the sugar and sour cream and cook slowly over a low heat until it forms a soft ball. Remove from the heat and mix in the vanilla, nuts and the bourbon. Stir well until thick and creamy. With a spoon, drip lumps onto wax paper and allow to cool.
Recipe Microformat