These comments and favorite recipe are from Mrs. B. in Birmingham Alabama, a customer for more than 30 years. 

 Deep South Pecans are a permanent part of Christmas for me, my sons and their adult children.  The great grand children, as far away
as Seattle get their share again this Christmas.  The adult grand children in Florida, Delaware, San Francisco, Asheville N. C. and Pearl Harbor make their Thanksgiving and Christmas cooking plans around their gift boxes of Deep South Pecans.  They are the best to be had.
 

When people ask where my pecan goodies come from I tell them from Deep South Pecans with additions from my kitchen.  They are the perfect gift for family members who don't live in the south anymore, but know the real thing and expect a gift of Deep South Pecans each autumn.

My specialty on hand for guests at Christmas time are lightly candied with orange juice and a bit of orange zest.  I can hardly make them fast enough to keep up.  Both of the Deep South Pecans pie recipes are delicious.  Sometimes I used them with meat stuffing.



 

   2 or three cups Deep South Pecans halves

   1 & 1/2 cups sugar          

   1/2  cup orange juice
   1 tsp white corn syrup
   1/4 tsp salt

Boil all except pecans to soft ball stage (236 to 240 degrees) and remove from heat.
Add 2 or 3 cups Deep South Pecans.
Immediately stir carefully until creamy looking and turn out on aluminum foil.
Separate pecans individually or in clusters of two or three pecans.

(This recipe can be successfully doubled, but is easier to manage, for cooling, using just the single recipe).

In place of 1/2 cup orange juice you may use 1/2 cup water with 1/2 tsp any spice or 1/2 cup milk with 3/4 tsp mint after cooking. 

Food coloring may be used after cooking.