Dissolve sugar in water in saucepan. Boil to the softball stage and remove from heat. Add juice, rind, pecans and salt. Return to heat and cook slowly, stirring all the while, until the sugar crystalizes and clings to the pecans. Turn out onto a buttered pan, and separate the pecan halves using 2 forks. Any sugar that doesnt stick to the pecans is yummy pressed into rolled and cut cookies before theyre baked.
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|Serving Size: 1 Recipe (1336g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 4237 (62%)|
|Amt Per Serving||% DV|
|Total Fat 470.8g||628 %|
|Saturated Fat 40.4g||202 %|
|Monounsaturated Fat 266.9g|
|Polyunsanturated Fat 141.4g|
|Cholesterol 0mg||0 %|
|Sodium 2.5mg||0 %|
|Potassium 2747.8mg||72 %|
|Total Carbohydrate 694.2g||204 %|
|Dietary Fiber 63.7g||255 %|
|Sugars, other 630.5g|
|Protein 60.3g||86 %|
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Calories per serving: 6856
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