Minted Pecans

Oxmoor House
about 5 cups


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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


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.

Created date

February 2010