Prepare the Pan: Before you begin cooking, generously butter your pan or dish where you’ll pour the candy to cool. This step is crucial — it prevents sticking and makes cutting the candy much easier later on.
Combine the Base Ingredients: In a medium saucepan, combine the sugar, evaporated milk, butter, and cocoa powder. Stir everything together to mix the cocoa evenly and break up any lumps.
Boil the Mixture: Place the saucepan over high heat and bring the mixture to a hard boil. Stir constantly to prevent scorching, especially around the edges. Once it reaches a full boil, let it continue boiling for 8 minutes. Keep stirring — this is where the candy develops its signature thick, fudgy consistency.
Add the Pecans: After 8 minutes, stir in the chopped pecans (or any nuts you prefer). Continue cooking for another 2 minutes. The nuts will toast slightly in the hot candy mixture, adding extra flavor and crunch.
Add Vanilla and Finish: Remove the pan from heat and stir in the vanilla extract. The candy will be thick, glossy, and fragrant at this point.
Pour and Cool: Quickly pour the hot candy mixture into the buttered pan, spreading it out evenly with a spatula if needed. Let it cool for about 20 minutes. The candy should be set but still slightly soft to the touch — this is the perfect time to cut it into squares or bars.
Cool Completely: Allow the candy to cool completely before lifting it out of the pan or serving. Once firm, it should hold its shape nicely but still have that rich, melt-in-your-mouth texture.
