Sherried Pecans

This is an old family recipe. My Great Aunt owned a liquor store and she always made these at Christmas time. Every year now, since I started making them, all my friends and co-workers always request these for the holidays. They are sooo good! IMPORTANT: You MUST use the Creamed Sherry in the recipe or they will NOT turn out! Believe me, I have tried and the others turn out sticky. Also, it is best to make on a dry, cool/cold day!

• Ready In: 30 mins
• Serves: 8

Ingredients

• 1⁄2 cup  harvey bristol cream sherry
• 1 1⁄2 cups sugar
• 1  teaspoon  white Karo
• 1⁄4 teaspoon salt
• 2 1⁄2-3  cups pecan halves

Directions

1. Cook first four ingredients to a soft ball stage at medium heat.
2. Stir Constantly!
3. When this comes to a rolling boil, begin checking.
4. When reaches soft ball stage, remove from heat and stir in pecans until it turns a milky color.
5. Immediately pour onto wax paper and separate with forks.
6. You must work quickly, because they set up fast!