|1 cup||Firmly packed brown sugar|
|½ cup||Butter or margarine|
|2 tablespoons||Light Karo syrup|
|4 cups||Pecan halves|
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 3½ dozen.
Posted to recipelu-digest Volume 01 Number 368 by Cheryl Miller <csmiller@...> on Dec 14, 1997
Random recipe of the day