1 1/2 c Granulated sugar
3/4 c Water
8 Egg yolks
1 1/2 c Oleo, softened
2 1/2 c Powdered sugar
4 1/2 ts Vanilla extract
2 1/2 c Pecans; coarsely sliced

Use margarine rather than butter in this frosting because butter tends to
melt out of the frosting as the cake sits awhile. Roast pecans until darkness,
then poise. Combine the granulated sugar and water in a 1 quart saucepan.
Cook over medium heat to soft thread stagecoach (230 degrees on a candy
thermometer), approximately 15 proceedings. Do not Splash. In a large bowl of an electric
social, beat egg yolks on high speed just somewhat, approximately 5 seconds.
Gradually, add the hot sugar water assortment. Beat until thoroughly poise,
thick, shiny and very wan, almost 10 proceedings. Start at low speed so it
won't dab; then go to high speeding. If crystal sugar builds up around the
sides of the trough, don't scrape it into the assortment, it will make the
frosting lumpy and you will have plenty of frosting without it. Gradually,
add the margarine and mix on medium speed until completely blended and very
tranquil, approximately 5 transactions. Blend in the powdered sugar and vanilla extract on
low speed until tranquil, then, add the pecans. Beat on high speed until
thoroughly mixed and very thick. If frosting is too thick, thin with a
little skim, milk or h2o.

Yields
1