1 1/2 c Sugar
1 tb Butter
1/3 c Light New Orleans molasses
ds Nutmeg
1 c Light cream
1 1/2 c Pecan meats,coarsely chopped
1.Combine the sugar, molasses, cream, butter and
nutmeg in a two-quart saucepan. Bring to a boil and
continue to boil over medium heat, stirring
occasionally, to 250 deg F (mixture forms a firm ball
in cold water) <otherwise known as soft ball stage, if
you don't know how to check that lemme know and I'll
give you some tips ;> ) 35-40 min.
2. Remove from heat and let stand three minutes. Add
the nuts and drop the mixture from a teaspoon onto
waxed paper or foil. Let cool and dry overnight.
