Gollorías (Oaxacan Pecan Candies)

Ingredients

• 500 g (18 oz / 3 cups / 750 ml) white sugar
• 250 ml (1 cup) water
• 125 g (4½ oz) whole pecan halves (Carya illinoinensis), at room temperature
• Neutral oil, for greasing wax paper
• Heavy-bottomed saucepan
• Digital probe or candy thermometer
• Two tablespoons or a small scoop
• Oiled wax paper on a flat, heatproof surface

Method

1. 1
   Lightly oil two sheets of wax paper and lay flat on a heatproof work surface. Set out your spooning tools within reach.
2. 2
   Combine sugar and water in a heavy-bottomed saucepan over low heat. Stir continuously until every grain of sugar has dissolved and the liquid is clear.
3. 3
   Raise the heat to medium and bring to a boil, stirring constantly. Clip your thermometer to the pan.
4. 4
   Cook, stirring without pause, until the syrup reaches 225°F (107°C). The syrup will thicken noticeably.
5. 5
   Remove from heat immediately and stir in the pecan halves, folding quickly to coat.
6. 6
   Working fast, drop heaped spoonfuls onto the prepared wax paper, spacing them apart. Each spoonful should hold 2–3 pecan halves.
7. 7
   Leave undisturbed at room temperature. The candies will turn opaque and firm as they cool, in approximately 10–15 minutes.
8. 8
   Once fully set and hardened, lift from the paper and store in an airtight tin, layered with wax paper, at room temperature for up to one week.