Serves: 10
Total Calories: 103
1. Oil a baking sheet very well with vegetable oil to prevent candy from sticking. Put all of the ingredients in a medium heavy-bottomed saucepan and bring to a boil over medium-high heat. The candy will foam and bubble vigorously, so watch carefully to prevent boil-over. Adjust the heat as needed. Cook, stirring frequently, until thick enough to hold its shape when dropped by a spoon onto the baking sheet, about 12 to 15 minutes (245° on a candy thermometer).
2. Drop by tablespoons about 2 inches apart. The candies will be free-formed. Let sit in a cool dry place at least 6 hours or overnight. When no longer sticky, remove from the pan with a wide thin spatula. To store, wrap in wax paper and put in a covered container. The candy keeps well for 3 to 4 weeks, but is better eaten in a day or two.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Pecan Candy recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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