Orange Marmalade Pecan Squares

1. 1

   Line an 8-inch-square baking pan with plastic wrap that extends over the sides, then coat the plastic wrap with the vegetable oil; set aside.

2. 2

   In a 2-quart heavy-bottomed saucepan over medium-high heat, cook the marmalade, applesauce, and sugar until the mixture registers 250F on a sugar thermometer (15 to 20 minutes), stirring constantly with a wooden spoon or heatproof spatula.

3. 3

   Immediately remove the pan from the heat, stir in the Grand Marnier and the chopped pecans, and turn the mixture into the prepared pan.

4. 4

   Press the pecan halves on the top of the candy in evenly spaced rows of 8 across in each direction.

5. 5

   Let the candy cool completely at room temperature (about 45 minutes).

6. 6

   Remove the candy from the pan by lifting out the plastic wrap.

7. 7

   Invert the candy onto a cutting board, peel the plastic wrap off the back, and reinvert the candy so that the nut side is up.

8. 8

   With a large chefs knife, and using the pecan halves as a guide, cut the candy evenly into 1-inch squares.

9. 9

   Between layers of waxed paper, in a tightly covered container wrapped in several layers of aluminum foil, the squares will keep for 2 weeks in the refrigerator.

10. 10

    They are best eaten at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.