Ingredients
- 1 cup sugar
- 5 tablespoons water
- 1 tablespoon cinnamon
- 1 teaspoon vanilla or orange extract (rum flavoring or brandy extract = 1 tablespoon)
- 2 cups pecans (18oz)
Directions
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Toast pecans in a 350 degrees F oven for 5 minutes
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Set aside
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Combine the sugar, water, and cinnamon in a 3 quart saucepan
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Boil over moderately high heat until it reaches the soft ball stage. Bubbles will get slower and bigger as it gets closer to being done. The soft ball stage simply means that when a few drops of the hot sugar mixture are dropped into a cup of cold ice water the mixture will form a soft ball (235 degrees on candy Therm.)
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Turn of heat and remove from heat
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Add the vanilla and pecans and mix thoroughly and rapid, but don’t stir too much
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Pour immediately onto a greased cookie sheet, foil or parchment paper either in little round mounds or into 1 big slab
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Cool
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Slab of candy can easily be broken into bite sized pieces
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This candy may may be frozen in an airtight container for future gift giving
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Cheese and nuts-take weight of the nut, dbl et, and that’s it volume. E. S. 8 oz cheese= 2 cups
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Dbl the weight = volume
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Minute maid squeeze bottle lemon juice in frozen fovel sections