Combine first 5 ingredients in a Dutch oven and bring to a boil. Cook,
stirring constantly until mixture reaches 225 degrees. Add pecans and
continue cooking, stirring constantly until mixture reaches the soft ball
stage (236 degrees) on a candy thermometer. Remove from heat and beat
vigorously with a wooden spoon until mixture begins to thicken. Drop by
tablespoonfuls onto greased waxed paper. Let stand until firm. Store in an
airtight container. Makes 3 1/2 dozen.
Posted to recipelu-digest Volume 01 Number 368 by Cheryl Miller
<csmiller@LAMAR.COLOSTATE.EDU> on Dec 14, 1997
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