1/2 c. sugar, (for initial caramelization)
additional 1/2 c. sugar
3/4 cup soy creamer
1/4 c. water
2 tsp. margarine
1 tsp. vanilla
1 1/2 c. pecans
Put first 1/2 c. sugar in a pan over medium heat until
it is liquid and has started to get brown and
caramelized. Once the caramelization has begun, put
the rest of the sugar, creamer, and the water into
another pan. Bring that pan to a boil.
When the first 1/2 c. sugar has caramelized, add it
slowly to the creamer and sugar mixture, stirring
constantly. Cook until it forms a soft ball when a
small amount is dropped into cold water (235° F–240°
F. on a candy thermometer)
Remove from heat and add margarine, vanilla, and nuts.
Beat by hand until mixture is soft enough to drop by
spoonfulls on waxed paper.