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Date Posted: 01:07:55 10/24/02 Thu
Author: s
Subject: Paige's Snappy Toffeed Pecans

1 cup (2 sticks) plus 2 tablespoons unsalted butter
1 3/4 cups plus 2 tablespoons sugar
1 tablespoon kosher salt
3 1/2 cups raw pecan halves

Line a baking sheet with parchment paper.

Place butter in a large,heavy-bottomed skillet over medium-low heat
until melted.Add sugar and salt and stir briskly until mixture comes
together.Add nuts and cook stirring evenly and constantly, until
sugar caramelizes and coats nuts.

Cook until the sugar has turned an oak brown,5 to 7 minutes,and
carefully pour the hot mass onto the prepared sheet. Quickly separate
nuts with forks or tongs.When nuts have cooled completely, transfer
to an airtight container and store for 3 to 5 days or freeze for up
to 2 weeks.

Yield:5 cups

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