Mix the first four ingredients. Stir until melted and a slow boil. Don't stir after this. Cook over medium heat until it forms a soft ball in cold water(about 235 degrees).
Beat two egg whites until stiff. Continue beating and pour half of cooked syrup slowly into egg whites. Continue beating while cooking remaining syrup until it forms a hard ball in cold water, about 255-260 degrees. (It will spin a thread from the spoon and blow in the breeze)
Add the hard cooked syrup to the first mixture slowly (fine stream) and add vanilla. Continue beating at high speed until it is thick enough to drop from spoon. Fold in pecans. Spray 2 teaspoons with pam. Drop by teaspoon on waxed paper or buttered plate.
Don't try and make on a high humid day.
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|Serving Size: 1 Serving (98g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 133 (37%)|
|Amt Per Serving||% DV|
|Total Fat 14.7g||20 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 8.3g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 0mg||0 %|
|Sodium 14.2mg||0 %|
|Potassium 99.3mg||3 %|
|Total Carbohydrate 56.9g||17 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 55g|
|Protein 2.8g||4 %|
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Calories per serving: 356
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