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Our Glazed Pecan Recipe uses Fresh Pecans

This is a Traditional Glazed Pecan Recipe
Fresh Season Glazed Pecans
Toothpicks, Wax paper
2 Qt. Saucepan, Thermometer
1 LB Fresh Season Pecan Halves - Toasted
3 Cups Sugar
½ Tsp. Cream of Tartar
1 Cup Water
Course Salt
Toast the Pecan Halves
Insert toothpicks into toasted pecan halves.

Prepare Glazing - In the saucepan combine sugar, water, and cream of tartar. Place thermometer into saucepan not allowing it to touch the bottom(clip). Bring mixture to a boil until thermometer reaches 300°F.

Dip pecans - Working very quickly, remove mixture from heat and dip pecans in an upward motion through the glazing and place onto waxed paper. Work fast as mixture is setting. Try to coat pecan halves quickly and lightly as too much candy is not desirable. Ideally you want a very thin candy shell on a toasted pecan.

For best results - Prepare on a clear day and allow to cool thoroughly(30 min). Note the difference in color of the pecan halves in the photo. Toasted pecans are darker and work better as the taste is enriched and they have had the moisture content reduced(due to toasting). The raw pecans are higher in moisture content which does not perform as well in a candy shell.