Quote:
Originally Posted by omowasu
J - do you use a candy thermometer or let the mix go above 220 degrees before throwing in the nuts?
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No candy thermometer. Have made these numerous times. The key is you continue a medium heat until the mixture goes dry. Constantly stirring. It'll be all bubbly and within a minute or two it goes to complete dryness. There's nothing in the pan but sugar-coated pecans and the leftover sugar. At that time dump the pecans on the cooling sheet.