Marshmallow Pecan Candies - cooking recipe

Ingredients

1 (12 oz.) pkg. peanut butter pieces
2 Tbsp. butter flavor shortening
24 large marshmallows
48 pecan halves (4 oz.)
3/4 c. almonds (unblanched)
1/2 c. sugar

Preparation

Put the sugar and nuts into a heavy-based saucepan over medium heat and stir until the sugar starts to melt.
Continue to cook, stirring frequently with a wooden spoon, until the sugar is a dark caramel color.
Dip the bottom of the pan quickly into cold water to stop the cooking; remove immediately.
Drop small spoonfuls of the nut mixture (about 3 to 4 nuts in each) onto an oiled baking sheet.
Allow to cool, then transfer immediately to an airtight container.
Layer with wax paper and keep tightly sealed.
Yield: 1 to 1 1/2 dozen candies.