Wonderful Christmas candy using Louisiana citrus and pecans.
Grate outer peel of Satsumas and set aside
Liquefy fruit sections using high speed blender, measure 1 Cup, set aside
In large sauce pan combine
Satsuma juice, peel, and sugar
Using candy thermometer, cook over medium temp. until about 230 degrees, stirring constantly to prevent scorching. This may take up to 20 minutes.
Remove from heat and quickly stir in pecans and spread immediately on greased sheet.
Once cooled, break apart the pecans and store in air-tight container.
*You may use orange juice and peel instead
© Capt. Wendy Wilson Billiot, BayouWoman.com