Spread the sugar mixture evenly over the bottom of the skillet.

Once again, care must be taken to avoid overcooking and burning the sugar mixture.

Place the pecans in the sugar mixture and toss to coat well.

Make up the water to 4.8 litres and add to the sugar mixture.

Fill the center of each apple with the sugar mixture.

Run a knife through the batter to slightly incorporate the brown sugar mixture.

A warm sugar mixture pulls hair out by the roots.

Pour 5 1/2 cups water into pan with the sugar mixture and bring to boil.

Yeast is added to the sugar mixture to begin the fermentation process.

Butter a 10-inch pan with 3-inch sides and spread the brown- sugar mixture in the bottom.