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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