Orange Glazed Pecans

• 1/2 c. granulated sugar
• 1/2 c. firmly packed brown sugar
• 1/2 c. sour cream
• 2 Tbsp. frozen orange juice concentrate, thawed
• 1 tsp. orange extract
• 3 c. unsalted pecan halves, toasted

1. Preheat oven to 350u0b0.
2. In a medium saucepan, combine sugars, sour cream and orange juice.
3. Stirring constantly, cook over medium-low heat until sugars dissolve.
4. Using a pastry brush dipped in hot water, wash down any sugar crystals on sides of pan. Attach candy thermometer to pan, making sure thermometer does not touch bottom of pan.
5. Increase heat to medium and bring to a boil. Cook, without stirring, until syrup reaches soft ball stage (approximately 234u0b0 to 240u0b0).
6. Test about 1/2 teaspoon syrup in ice water.
7. Syrup should easily form a ball in ice water but flatten when held in your hand.
8. Remove from heat.
9. Stir in orange extract.
10. Add pecans and stir until well coated.
11. Spread pecan mixture on buttered aluminum foil.
12. Allow to dry uncovered at room temperature 24 hours.
13. Break apart and store in airtight container.
14. Yields about 4 1/2 cups pecans.

sugar, brown sugar, sour cream, orange juice concentrate, orange extract, unsalted pecan

Taken from www.cookbooks.com/Recipe-Details.aspx?id=539814 (may not work)