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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
nonstick vegetable oil spray |
1/2 cup sugar |
2 tablespoons water |
pinch of cream of tartar |
3/4 cup pecan halves (about 3 ounces) |
Directions:
1. Line baking sheet with foil; spray with nonstick spray. Combine sugar, 2 tablespoons water, and cream of tartar in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with pastry brush dipped in water and swirling pan, about 7 minutes. Remove from heat. Immediately stir in pecans. Quickly pour mixture out onto prepared baking sheet. Working quickly and using 2 forks, separate pecans into individual halves. Cool completely. Break candied pecans apart, leaving each pecan half intact with some candied caramel attached. (Can be made 1 week ahead. Store airtight at room temperature.)
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