Ingredients
1 1/2 tsp. soda
1 tsp. vanilla
1 tsp. water
1 1/2 c. sugar
1 c. water
1 c. light corn syrup
3 Tbsp. margarine
2 c. pecans
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pecan wood — mild, nutty smoke for poultry, pork, baked beans
Record your recipes and experiments — organized cooking journal
Heavy-duty lever nutcracker — pecans, walnuts, hazelnuts
Enameled Dutch oven for braising, bread baking, stewing
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Butter a baking sheet-keep warm. Combine soda, 1 teaspoon water and vanilla; set aside. Combine sugar, water and the corn syrup in large saucepan. Cook over medium heat, stirring occasionally, to 240° on a candy thermometer (or to the soft ball stage). Stir in butter and pecans. Cook, stirring constantly to 300° (or to crack stage). Immediately remove from heat: stir in soda mixture thoroughly; pour into warmed, buttered baking sheet and quickly spread evenly, as thin as possible. Cool. Break candy into pieces.