Ingredients
1 cup sugar
1 cup water
1 tablespoon light corn syrup
1/8 teaspoon salt
6 large marshmallows
1/2 teaspoon peppermint oil
3 cups chopped pecans
Method
Sources
📖
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pecan wood — mild, nutty smoke for poultry, pork, baked beans
Mint syrup — no muddling needed, mojito, julep, lemonade
Record your recipes and experiments — organized cooking journal
Heavy-duty lever nutcracker — pecans, walnuts, hazelnuts
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Combine sugar, water, syrup, and salt in a small Dutch oven. Cook over medium heat, stirring constantly, until sugar dissolves. Cover and continue to cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook, without stirring, until mixture reaches thread stage (230°). Remove from heat, and add marshmallows. Stir until marshmallows melt. Add peppermint oil and pecans, stirring well. Working rapidly, drop pecan mixture by teaspoonfuls onto waxed paper. Let cool; store in airtight containers.