Cooking Instructions
- 1
Mix the syrup water and sugar in a pot and heat. Put the candy thermometer on side of pot. Bring to a boil.
- 2
When the sugar mixture boils add the butter. Allow it to melt and come up to boil. When the temperature reaches 280° Fahrenheit add in the pecans. The halves will be raw and the candied pecans will be cooked from being candied. Add parchment paper to the largest baking pan you got at least a 9×13.
- 3
Stir boil till temperature has reached 300° Fahrenheit. On most candy thermometers it will say hard crack. Remove from heat and stir in the baking soda and watch it get fizzy. Don't try and taste it, because it stick fast and burns, yes my tongue still hurts. Immediately pour into prepared baking sheet with parchment paper on it. Spread it out evenly as possible.
- 4
Allow to cool and break it up. Store in an airtight container or Ziploc back at room temperature for up to 2 weeks. I hope you enjoy!!!
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