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Sugared Pecans

Source of Recipe

From "My Mother's Southern Desserts" by James Villas


Recipe Introduction

="Pecans are almost a symbol of Southern cooking, and nowhere do nuts figure more prominently than in our numerous desserts... Nothing, of course, is better than toasted, salted fresh pecan halves at cocktail parties, but when Mother wants to put out bowls of treats for nibbling at bridge games and book club meetings, these sugared pecans are almost always at the top of the list. Remember not to make these pecans on a damp, humid day, as they will not firm up properly and be sure to store them in tightly closed tins. Also, stored in sealed freezer bags, fresh pecans prepared in any manner maintain their integrity for up to a year in the freezer."

List of Ingredients

• ½ cup granulated sugar
• ½ cup heavy cream
• 1 Tbsp white corn syrup
• Grated rind of 1 medium-size orange
• 1 Tbsp butter
• 2 cups pecan halves


Recipe

In a small, heavy saucepan, combine the sugar, cream, corn syrup, orange rind, and butter and bring to a low boil over moderate heat, stirring constantly, till the syrup registers 240°F on a candy thermometer or forms a soft ball when a small glob is dropped into ½ cup of cold water.

Remove the pan from the heat, scrape the syrup into a medium-size mixing bowl and beat with a whisk till cool.

Add the pecans and mix till well coated, then scatter them over a baking sheet and let them cool completely before storing.

Makes 2 cups pecans.