Candied Pecans

• Nonstick vegetable oil spray
• 1/2 cup sugar
• 2 tablespoons water
• Pinch of cream of tartar
• 3/4 cup pecan halves (about 3 ounces)

1. Line baking sheet with foil; spray with nonstick spray.
2. Combine sugar, 2 tablespoons water, and cream of tartar in heavy small saucepan.
3. Stir over medium-low heat until sugar dissolves.
4. Increase heat; boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with pastry brush dipped in water and swirling pan, about 7 minutes.
5. Remove from heat.
6. Immediately stir in pecans.
7. Quickly pour mixture out onto prepared baking sheet.
8. Working quickly and using 2 forks, separate pecans into individual halves.
9. Cool completely.
10. Break candied pecans apart, leaving each pecan half intact with some candied caramel attached.
11. (Can be made 1 week ahead.
12. Store airtight at room temperature.)

vegetable oil spray, sugar, water, cream of tartar, pecan halves

Taken from www.epicurious.com/recipes/food/views/candied-pecans-107621 (may not work)