|Sugar||3 Cup (48 tbs)|
|Water||1 Cup (16 tbs)|
|Cream of tartar||1⁄2 Teaspoon|
Put into saucepan, stir as it heats, till sugar is dissolved.
Wipe away any sugar crystals that may form on the sides of pan, and cook syrup without stirring until it threads crisply when dropped from a spoon; and immediately dip perfect halves of pecans, one at a time, using a long sharp pin, and place on buttered disk.
Work fast for the glace hardens rapidly.
This is one of the most delightful ways of using pecans.
Dates, almonds, Brazil nuts, Malaga grapes, orange sections, and even violets may be treated the same way.