Cook sugar, water & corn syrup in a 10 to 12-inch skillet to soft ball stage, stirring until all sugar is dissolved. Add pecans. Continue cooking & stirring until golden brown. Remove from heat & add soda, vanilla & butter. Pour & spread on buttered cookie sheet. Break into pieces when cool. (The secret to this recipe is not to undercook.) PEGGY KALB From
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|Serving Size: 1 Serving (88g)|
|Recipe Makes: 16|
|Calories from Fat: 213 (49%)|
|Amt Per Serving||% DV|
|Total Fat 23.7g||32 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 13.2g|
|Polyunsanturated Fat 7g|
|Cholesterol 1.5mg||0 %|
|Sodium 53.4mg||2 %|
|Potassium 129mg||3 %|
|Total Carbohydrate 58.2g||17 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 55.2g|
|Protein 2.9g||4 %|
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Calories per serving: 433
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