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Pecan Candy


6 cup sugar
2 cup evaporated milk
1 tablespoon corn syrup such as Karo
1/2 cup margarine
4 tsp. soda
1 tsp. vanilla
2 cup pecans

Put 2 cups sugar in skillet over low heat and melt gradually. Stir with spoon until it caramelizes. While sugar caramelizes, place remaining sugar, milk and syrup in large saucepan. Bring to boil. When sugar is caramelized, pour in thin stream into boiling syrup mixture, stirring constantly. After the two mixtures are combined, continue cooking over medium heat until a firm ball is formed when dropped in cold water. Remove from heat, add chipped margarine and soda. Stir only until oleo melts. Cool undisturbed for 20 minutes. Add vanilla and nuts and beat until thick and creamy. Pour into buttered pan.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.