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About 1 quart (or more) shelled pecans
½ cup margarine
¼ cup light corn syrup

Spread pecans evenly in a 9″x13″ pan. Scatter margarine in pats over nuts. Drizzle corn syrup over nuts. Roast in a slow oven, 250°, stirring occasionally until brown, about 1 hour. Line counter with brown grocery bags. Spread nuts on paper to ensure all are covered.