Candied Pecans

Directions

1. 1
   Line baking sheet with foil; spray with nonstick spray.
2. 2
   Combine sugar, 2 tablespoons water, and cream of tartar in heavy small saucepan.
3. 3
   Stir over medium-low heat until sugar dissolves.
4. 4
   Increase heat; boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with pastry brush dipped in water and swirling pan, about 7 minutes.
5. 5
   Remove from heat.
6. 6
   Immediately stir in pecans.
7. 7
   Quickly pour mixture out onto prepared baking sheet.
8. 8
   Working quickly and using 2 forks, separate pecans into individual halves.
9. 9
   Cool completely.
10. 10
    Break candied pecans apart, leaving each pecan half intact with some candied caramel attached.
11. 11
    (Can be made 1 week ahead.
12. 12
    Store airtight at room temperature.)