- 1 cup granulated sugar
- 1/2 cup water
- 1 tablespoon corn syrup
- 1/8 teaspoon salt
- 6 large marshmallows
- 1/2 teaspoon peppermint
- 3 cups pecan halves
- Cook sugar, water, syrup and salt slowly. Remove just before it reaches
soft boil stage.
- Add marshmallows; stir until they melt.
- Add peppermint and nuts; stir until every nut is coated and mixture hardens.
- Turn onto wax paper and separate nuts with fork.
- Let dry.
Nuts can be kept about a week tightly covered.