This recipe for Frosty Pecans, by Dovie Jarnagin, is from The Jarnagin Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 to 2 1/2 c. pecan halves 1 c sugar 5 tbsp water 1/4 tsp salt 1 1/4 tsp vanilla 1 tsp cinnamon
Toast pecans in moderate oven for 8 minutes. Mix other ingredients in a saucepan. Cover and bring to a boil. Boil until soft ball stage (234º to 238º on candy thermometer). Remove from heat. Add nuts and stir until syrup covers nuts and look frosty. Turn onto waxed paper to cool Be sure to separate nuts while warm.
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