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Pecan Snack
February 25, 2007

Wow! These were SO easy to make - much easier than the candied walnuts on this site where you have to take the sugar syrup to a soft ball stage. I ruin a pan every time I make those, but I didn't realize there was such a simpler alternative. These, by comparison, are a piece of cake. I made them with Splenda, and unfortunately, they do have a bit of an aftertaste, so next time I'll just use real sugar and live a little. I baked them on a parchment covered jelly roll pan, so clean-up was a breeze too!

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