Mexican Candy

1. 1

   Bring sugar and water to boil and boil until hard ball stage. Stir in grated coconut and pecans.

2. 2

   Stir while cooking for few minutes.

3. 3

   Cool.

4. 4

   Add vanilla and beaten eggs (gradually).

5. 5

   Stir constantly until thickened.

6. 6

   Spread in buttered round cake pan. Bake at 350u00b0 until brown around edges and lightly brown on top. Let cool.

7. 7

   Cut in pieces and store in tin or closed container. (If hard to get out of pan, put over low burner and move back and forth for a few seconds.

8. 8

   Will come out easier, but let get cool after taking from pan.)

9. 9

   Mellows as it ages.

No additional tips available.