"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
Put all ingredients except for pecans in pan - stir until sugar dissolves. Cook over low heat to 230º or ball forms when dropped in cold water. Add pecans, cool and beat until spreading consistency. Spread between cake layers and outside of cake. Let set in covered container for several days before eating.
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