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Combine the sugar, baking soda, yogurt and corn syrup in lightly oiled, 4 quart saucepan. Cook over low heat, stirring constantly, until the sugar is dissolved. Wipe down sugar crystals above liquid line, using a clean pastry brush dipped in cold water. Bring to a boil.
Insert candy thermometer, cook until thermometer registers 234º. Remove from heat. Stir in butter, vanilla and pecans. Beat with wooden spoon just until mixture thickens and begins to look cloudy. Drop mixture by teaspoons onto well oiled baking sheet. Let cool completely. Store in airtight container in cool place.
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|Serving Size: 1 Recipe (927g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 2465 (93%)|
|Amt Per Serving||% DV|
|Total Fat 273.9g||365 %|
|Saturated Fat 87.6g||438 %|
|Monounsaturated Fat 119.3g|
|Polyunsanturated Fat 51.5g|
|Cholesterol 312.4mg||96 %|
|Sodium 168338.6mg||5805 %|
|Potassium 1267.7mg||33 %|
|Total Carbohydrate 40.5g||12 %|
|Dietary Fiber 20.9g||84 %|
|Sugars, other 19.6g|
|Protein 27.6g||39 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2637
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