Instructions: Combine all ingredients except pecans in a 1 quart saucepan. Bring to a boil and boil two minutes at a hard boil. Remove from heat, add 1 Tbp. vanilla and 2 Cups pecans. Stir until they begin to crystallize. Pour on wax paper and separate. Cool and store in a sealed container . If the pecans are small, I use 1/2 to 3/4 Cup more than the 2 Cups called for.

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