Marshmallow Pecan Candies

Put the sugar and nuts into a heavy-based saucepan over medium heat and stir until the sugar starts to melt.

Continue to cook, stirring frequently with a wooden spoon, until the sugar is a dark caramel color.

Dip the bottom of the pan quickly into cold water to stop the cooking; remove immediately.

Drop small spoonfuls of the nut mixture (about 3 to 4 nuts in each) onto an oiled baking sheet.

Allow to cool, then transfer immediately to an airtight container.

Layer with wax paper and keep tightly sealed.

Yield: 1 to 1 1/2 dozen candies.