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1
Gently insert an 8-inch wooden skewer into each pecan.
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2
Set aside.
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3
Prepare an ice-water bath, and set aside.
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4
Combine the sugar, water, and cream of tartar in a medium saucepan, and bring to a boil over medium-high heat.
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5
Wash down the sides of the pan with a pastry brush dipped in water to prevent sugar crystals from forming.
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6
Cook, without stirring, until the mixture begins to brown.
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7
Gently swirl the pan to color evenly.
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8
Remove from heat when the caramel is a rich amber color, and place the pan in the ice bath for 5 seconds to stop the cooking.
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9
Allow the caramel to sit until slightly thickened, about 15 minutes.
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10
(To test: Dip a wooden spoon into the caramel, and lift it several inches over the pan; if a drip slowly forms and then hardens, the caramel is ready.)
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11
When the caramel is ready, dip the pecans, lifting up and swirling slightly to fully coat.
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12
Hold the skewer over the pan to allow the drip to lengthen and slightly harden, about 1 minute.
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13
If necessary, use a pair of scissors to cut the drip from the caramel remaining in the pan.
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14
Place the skewers on an inverted baking sheet lined with waxed paper, and allow the caramel to completely harden, about 5 minutes.
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15
If desired, stand the skewers upright in flower foam or a heavy container until ready to serve.
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16
Gently remove the skewers before serving.
