2 1/2 c. pecan halves
3 tbsp. butter
1/2 c. water
1 c. brown sugar
2-3 tsp. brandy

Preheat oven to 370 degrees. Spread pecans on a cookie sheet or jelly roll pan. Dot pan with butte. Place in oven for 10 minutes. Stir nuts. Turn oven off, leaving nuts in warm oven. Line a baking sheet with waxed paper and set aside.

In a heavy 2-quart saucepan combine water and sugar. Place over high heat and stir with a wooden spoon until mixture comes to a boil. Cook syrup to soft-ball stage, about 238 degrees. Remove from heat.

With a wooden spoon, beat 1 minute or until mixture is creamy. Add toasted nuts and brandy. Stir until well-coated. Spread on waxed paper to cool.