Candied Pecans

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Candied Pecans

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Published prior to 2008

1 1/2 cups (10 1/2 ounces) sugar
1/3 cup (2 5/8 ounces) water
2 tablespoons (1 3/8 ounces) light corn syrup
1 cup (3 3/4 ounces) pecan halves, toasted

These easy-to-make treats make a great garnish on top of a pumpkin or pecan pie; we like them on top of our Double-Layer Harvest Cheesecake.

In a medium-sized, heavy-bottom saucepan, bring the sugar, water and corn syrup to a boil, stirring until the sugar is dissolved. Cover the pan and boil for 3 minutes, to wash down any sugar crystals that may have stuck to the sides. Remove the cover and cook to 320°F or slightly above; this will take 15 to 20 minutes. Don't stir while the sugar is cooking; if it looks like it's cooking unevenly, pick up the pan and swirl it gently.

While the sugar is boiling, lightly grease a baking sheet. Spread the toasted pecans over the sheet. When the sugar syrup is the color you like, anywhere from very pale yellow to light brown, carefully pour the hot syrup over the pecans. Don't scrape the pan, as this may cause the sugar to turn to crystallize. Allow the candy to cool, then chop or break into pieces.