1 1/2 cups confectioner's sugar
1 teaspoon light corn syrup
1/4 teaspoon salt
1/2 cup water
2 1/2 cups pecan halves
Combine sugar, syrup, salt and water in a heavy 2-quart saucepan, cooking
until mixture reaches soft ball stage (about 236º) on candy thermometer.
Stir in nuts until mixture looks creamy, then quickly turn out onto waxed
paper, separating nuts by pulling with a couple of forks or by hand once
cool enough to handle. Allow to dry, break up any stuck pieces and
store in airtight container.
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