Orange Marmalade Pecan Squares

Preparation

1. Step 1

   Line an 8-inch-square baking pan with plastic wrap that extends over the sides, then coat the plastic wrap with the vegetable oil; set aside.

   Step 2

   In a 2-quart heavy-bottomed saucepan over medium-high heat, cook the marmalade, applesauce, and sugar until the mixture registers 250°F on a sugar thermometer (15 to 20 minutes), stirring constantly with a wooden spoon or heatproof spatula. Immediately remove the pan from the heat, stir in the Grand Marnier and the chopped pecans, and turn the mixture into the prepared pan. Press the pecan halves on the top of the candy in evenly spaced rows of 8 across in each direction. Let the candy cool completely at room temperature (about 45 minutes).

   Step 3

   Remove the candy from the pan by lifting out the plastic wrap. Invert the candy onto a cutting board, peel the plastic wrap off the back, and reinvert the candy so that the nut side is up. With a large chef’s knife, and using the pecan halves as a guide, cut the candy evenly into 1-inch squares.

   Step 4

   Between layers of waxed paper, in a tightly covered container wrapped in several layers of aluminum foil, the squares will keep for 2 weeks in the refrigerator. They are best eaten at room temperature.