Mexican Candy

Directions

1. 1
   Start 2 cups sugar and 1 cup water cooking in a deep saucepan. Separately, melt 1 cup sugar; add 1 cup water and cook until thin syrup is formed.
2. 2
   Pour this into first mixture and cook to soft (234°) boil.
3. 3
   When thermometer reaches 230°, add pecans.
4. 4
   Remove from fire and cool undisturbed until pan can be held on hand with comfort.
5. 5
   Stir until creamy and drop by spoon quickly onto wax paper.
6. 6
   Makes 1 3/4 pounds.