1 c. sugar
1/2 c. water
1 tbsp. light corn syrup
1/2 tsp. salt
6 lg. marshmallows
3 drops oil of peppermint
3 c. pecan halves

Combine sugar, water, corn syrup and salt in a small saucepan. Cook over medium heat, stirring constantly until just before mixture reaches thread stage, 230 degrees. Remove from heat, add marshmallows, stirring until melted. Add oil of peppermint and pecans, stirring to coat well. Place pecans individually on waxed paper, cool completely. Store in air tight container. Yield: 3 cups.