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3 c. pecan halves
2 Tbsp. corn oil margarine
1/2 c. light corn syrup
1/2 c. sugar, divided
1/2 tsp. vanilla

Place pecans in 9 x 13 x 2-inch baking pan. Heat in
250 degrees oven for 5 minutes. In 2 quart saucepan melt margarine
over medium heat. Stir in corn syrup and 1/4 cup of the sugar.
Stirring constantly, bring to a boil over medium heat. Boil
without stirring for 5 minutes. Remove from heat. Stir in
vanilla. Pour syrup over pecans, stirring constantly to coat
evenly. Bake at 250 degrees for 1 hour, stirring several times.
Sprinkle with remaining 1/4 cup sugar; toss to coat evenly.
Immediately spread out on greased cookie sheets to cool.
Separate into individual pecan halves. Cool. Store in tightly
covered containers. To toast pecans, place on cookie sheet.
Bake in 400 degrees oven 5 minutes or until lightly toasted.

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