This is so similar to a recipe that has been handed down for eons in my family. We don't use the lemon flavoring, just the rest. Key tricks to making this come out perfect every time: all ingredients at room temp. before starting, I use the Pam flour baking spray, cake flour and always, always put a cookie sheet under the pan to catch the overflow. Oh, and then make darn sure the dog can't get to it. Thanks for including the glaze-I lost that part of the recipe.

Reviewed On: Jun. 23, 2009

We made this every year for Christmas and gave it to neighbors along with fudge and divinity (no cookies in our house!) I too, thought Aunt Bill was a relative. My mom got it from her mother-in-law in the 40's, so I imagine this recipe is quite old. I've tasted something similar in Texas-it was a Mexican candy-but wasn't as rich as the Brown Candy. And when we made it growing up- we cracked the pecans by hand-saving the perfect halves for the divinity and the pieces for the brown candy and the fudge.

Reviewed On: Oct. 30, 2007