1 cup granulated sugar
1/2 cup water
1 tablespoon corn syrup
1/8 teaspoon salt
6 large marshmallows
1/2 teaspoon peppermint
3 cups pecan halves

Cook sugar, water, syrup and salt slowly. Remove just before it reaches soft boil stage. Add marshmallows; stir until they melt. Add peppermint and nuts; stir until every nut is coated and mixture hardens. Turn onto wax paper and separate nuts with fork. Let dry.

Nuts can be kept about a week tightly covered.