|1½ cup||Granulated sugar|
|1½ cup||Margarine, softened|
|2½ cup||Powdered sugar|
|4½ teaspoon||Vanilla extract|
|2½ cup||Pecans; coarsely chopped|
Use margarine rather than butter in this frosting because butter tends to melt out of the frosting as the cake sits awhile. Roast pecans until dark, then cool. Combine the granulated sugar and water in a 1 quart saucepan. Cook over medium heat to soft thread stage (230 degrees on a candy thermometer), about 15 minutes. Do not Stir.
In a large bowl of an electric mixer, beat egg yolks on high speed just slightly, about 5 seconds. Gradually, add the hot sugar water mixture. Beat until thoroughly cool, thick, shiny and very pale, about 10 minutes. Start at low speed so it won't splash; then go to high speed. If crystal sugar builds up around the sides of the bowl, don't scrape it into the mixture, it will make the frosting lumpy and you will have plenty of frosting without it. Gradually, add the margarine and mix on medium speed until completely blended and very smooth, about 5 minutes. Blend in the powdered sugar and vanilla extract on low speed until smooth, then, add the pecans. Beat on high speed until thoroughly mixed and very thick. If frosting is too thick, thin with a little cream, milk or water.
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