How to Make Taffy, Peanut Brittle, or Mexican Pecan Candies

How to Make Taffy, Peanut Brittle, or Mexican Pecan Candies

Homemade candy is a great way to show your loved ones how much you care. Spend time with family making wonderful memories to be cherished! These are recipes for different types of candies, Taffy, Mexican Pecan Candy, or Hoosier Peanut Brittle, that are sure to please. There is nothing like a box of candy from your kitchen.

Ms Downing’s Taffy


  • 1 cup white syrup
  • 3 cups sugar
  • 3/4 cup boiling water
  • 1/2 cup vinegar
  • 1/2 tsp cream of tartar
  • 1 tsp vanilla


Bring syrup, sugar, water, and vinegar to a boil, add the cream of tartar. Cook to hard crack stage. Pour on greased platters. Sprinkle with vanilla. Butter hands and pull and twist when cooked enough to handle. Twist in rope lengths. Cut into 1-inch pieces with greased scissors, onto waxed paper.

Mexican Pecan Candy

This recipe was used in home economics classes in Texas during the 1950s.


  • 1 1/2 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 3 tbsp light corn syrup
  • 1/2 cup evaporated milk
  • 5 large marshmallows
  • 2 tbsp unsalted butter
  • 2 tsp vanilla
  • 1 cup pecan pieces


Place the granulated and brown sugars, corn syrup, and evaporated milk in a heavy bottomed 3-quart saucepan. Stir to blend. If available, clamp a candy thermometer onto the side of the pan. Do not let it touch the bottom of the pan. Cook the mixture over medium heat until the syrup reaches 238 degrees on the thermometer, the soft ball stage. If a candy thermometer is not available, have ready a small cup filled with ice water. They syrup is ready when a few drops of the syrup dropped into the water forms a ball which flattens out when picked up the the fingers. Replace the water for each test. Remove the syrup from the heat. Stir in the marshmallows. Add the remaining ingredients, beating until almost cool. Drop by tablespoons onto waxed paper to cool and set.

Hoosier Peanut Brittle

A common old recipe among Hoosiers.


  • 2 cups sugar
  • 1 cup white syrup
  • 1 pkg raw peanuts
  • 2 tbsp butter
  • 3/4 tsp soda
  • 1 cup water
  • 1/8 tsp salt


In a saucepan mix together the sugar, syrup, and water. Cook over medium heat until the mixture reaches 236 degrees or soft ball stage. Add the peanuts and salt. Cook until the mixture reaches 295 degrees or starts to harden slightly. Remove from the heat; add the butter and soda. Stir well and pour into lightly buttered shallow pans. (Tin foil pie pans work great for this.) When cooked, break into pieces.


The Author:

Linda shares her large collection of old fashion recipes on her blog at

4 thoughts on “How to Make Taffy, Peanut Brittle, or Mexican Pecan Candies

  1. Your Mexican Pecan Candy does not tell you what to do with the pecans. Are they toasted? Do you add them at the beginning or the end of cooking? Or do you just sprinkle them on top before they cool?

  2. Hi Judith, You add the plain untoasted pecans just after the marshmallows, beating until almost cool. Drop by tablespoons onto waxed paper to cool and set.

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