Candied Pecans

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.)

No additional tips available.