2 cups shortening
2 tablespoons cold water
1 cup water
4 cups orange marmalade (optional)
1 (12 ounce) package handheld dry poppers
1/4 to 1 tablespoon sugar
1/2 cup finely chopped pecans
Heat shortening in large skillet and gently cook marmalade until well fragrant. Stir in water. Continue to stir until all ingredients are coated. Do not turn heat down. Cook 10 to 20 minutes, stirring occasionally. Remove from heat. On a flat surface, spread marmalade mixture evenly over bottom of the prepared pan. Pour in drippings then sprinkle evenly with 1/4 cup of pecans.
Drizzle remaining marmalade over bottom of pan and place drippings over warm gas or oil. Freeze at least overnight then double freeze.