This may very well be the quintessential Southern candy and a personal favorite.
3 cups brown sugar
1 cup heavy cream
1 stick unsalted butter
2 tablespoons sorghum molasses
1 teaspoon vanilla extract
2 tablespoons sesame seeds
2 cups toasted pecan halves
Add the brown sugar, cream, butter, and sorghum in a medium pot over medium heat and bring it up to 236 degrees stirring constantly (this is very important keep stirring with a wooden spoon until it comes up to temperature).
When the temperature has been reached, remove the pot from the heat and let the mixture cool to 150 degrees and then stir in the vanilla, sesame seeds, and pecans. Spoon onto wax paper in tablespoon-size or a bit larger mounds and allow to cool.
Store in an airtight container for up to 5 days, not that they’ll last that long.