1Stir first 5 ing. in a heavy pan, bring to boil over med. heat stir constantly. Boil and stir constantly 7-8 mins. or till candy thermometer reaches 234 degrees. Remove from heat and vigorously stir in pecans. Line a sheet with was paper and spray lightly with pam. ( I have my pan ready first ) Spoon this at once on the wax paper, spread out. Let stand 20 mins. or till firm and break in pieces. Store in air tight container at room temp. for 1 week. You can also freeze these for 1 month. NOTE: DO NOT make these on a damp or rainy day, they NEVER turn out right.