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One 1 pound box confectioner's sugar
1/2 cup (1 stick) butter (do not substitute margarine)
1/8 teaspoon salt
2 cups pecan halves
1/2 cup boiling water
1 teaspoon vanilla extract
In a large saucepan, combine all the ingredients except the vanilla. Place over medium heat, bring to a boil, then reduce the heat slightly and continue cooking, stirring only enough to prevent scorching, to the soft-ball stage, 238* on a candy thermometer. Remove from the heat, add the vanilla, and stir until the miture begins to thicken.
Pour 1 teaspoon of the mixture into each of 36 tiny muffin papers. Allow to cool completely.
36 pieces
1/2 cup (1 stick) butter (do not substitute margarine)
1/8 teaspoon salt
2 cups pecan halves
1/2 cup boiling water
1 teaspoon vanilla extract
In a large saucepan, combine all the ingredients except the vanilla. Place over medium heat, bring to a boil, then reduce the heat slightly and continue cooking, stirring only enough to prevent scorching, to the soft-ball stage, 238* on a candy thermometer. Remove from the heat, add the vanilla, and stir until the miture begins to thicken.
Pour 1 teaspoon of the mixture into each of 36 tiny muffin papers. Allow to cool completely.
36 pieces
