Candied Marzipan Pecans

I first tried this wonderful marzipan candy in Peru, although I think it's originally a French confection. A piece of marzipan is sandwiched between to pecan halves, then dipped in hot caramel. The result is a beautiful marzipan candy, with a crunchy candy shell. You can use any nut or dried fruit, or a combination of both to make this candy. In Peru, a candy called maná is often used in place of the marzipan.

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients:

• 1 7 ounce package of marzipan
• 30 pecan halves
• toothpicks
• 2 cups sugar
• 1 cup water
• 1/4 cup corn syrup

Preparation:

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Roll the marzipan into a 1 inch balls.

Press each ball of marzipan in between two pecan halves.

Securely press the tip of a toothpick into each pecan/marzipan ball.

Bring the water, sugar, and corn syrup to a boil.

Boil until a thermometer measures 300 degrees, then remove from heat.

Have a piece of styrofoam ready next to your workspace. Working quickly and carefully, use the toothpick to dip the marzipan/nut balls into the hot syrup and let the excess syrup drip off the candy. Poke the end of the toothpick into the styrofoam and let cool standing upright, so that any excess syrup can drip off. Be very careful not to touch the hot syrup - it will stick to your hands and burn.

When the candies are completely cooled and the candy shells are hard, remove the toothpicks and break off any pieces of excess candy.

These candies do not keep more than one day, especially in high humidity.

Makes 15 pieces.

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