How to Make CANDIED PECANS
- Line a cookie with waxed paper. In a saucepan, combine both sugars. Mix in the sour cream and cook on med-low heat until disolved. Now cook slowly to the soft-ball stage then remove from heat immediately. Do not over cook! Add in the vanilla & pecans.
- Stir to coat all pecans and quickly take out each pecan, one at a time, and place on the waxed paper. Let stand 10 to 12 hours to dry before storing.
- It does take a while to remove each individual pecan from the saucepan so last year I dumped them out onto the waxed paper and seperated them once they had cooled down enough to handle.