The business opened in 1927, two years before the stock market crash. The family kept it going by working tirelessly and becoming a distributor for other manufacturers as well as continuing to operate a thriving retail store.
“Our relationship with Peter’s goes back to the ‘60s when we began blending our own recipes. Then some years back, we conducted a blind taste test and we have been committed to Peter’s Lenoir as our semisweet chocolate ever since.”
The company prides itself on growing via customer recommendation rather than advertising or promoting its products.
“Follow your dreams! Treat employees and customers as family. Plus “sweat equity!”
Recipe provided by Laymon Candy Company, Inc.
9 lbs Salted Butter
1 lb 42/43 Regular Corn Syrup
10 lbs Granulated Sugar
3 tbsp Salt
1 lb Water
3 1/3 lbs Chopped Medium Fancy Pecans
1/2 oz Baking Soda
Peter’s® LenoirTM Semisweet Chocolate, for enrobing
1. Melt butter.
2. Once melted, add corn syrup, sugar, salt and water.
3. Keep cooking with a relatively low fire constantly mixing. The fire may have to be raised and lowered a few times to insure the ingredients all mix together. Don’t cook too low or it will invert.
4. When the batch reaches 280 F add pecans.
5. Continue cooking to about 304 F depending on altitude.
6. Once done cooking, add and mix in baking soda. The batch should have a creamy and buttery color.
7. Pour on the heated, formed table. Spread to around 1/4 inch.
8. Cut to 1 inch or 2 inch size as preferred.
9. Enrobe in chocolate.