Our master candymakers roast Louisiana jumbo pecan halves, dip them in a light, sweet glaze made from scratch, thoroughly drain them over a copper kettle, then spread them out on a marble slab to make sure the coating is light and even. After cooling, the end result is delicately sweet, just a touch salty, crispy, and not at all sticky. Toss them in a fresh green salad, pour them in a bowl for guests, or just munch on them right out of the bag. You won't be able to resist this Louisiana classic.