2 cups sugar
3 cups pecan pieces
3/4 cup white corn syrup
1/4 cup water
3 tsp. baking soda
Combine all ingredients except baking soda in heavy pan or skillet. Cook over medium heat, stirring constantly, until candy thermometer registers 290 degrees. Stir in baking soda quickly; the mixture will foam up. Pour onto greased cookie sheet and spread out with spatula. Allow to cool thoroughly, about two hours. Then break into pieces. Store in air-tight containers. Makes approx 1-1/4 lbs.
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