3/4 cup margarine, divided
3/4 cup white sugar
1/4 cup boiling water
1 teaspoon salt
1/4 cup lemon juice
3/4 cup dry lemon juice
1 teaspoon lemon zest
3 1/8 cups packed light brown sugar
1 cup water
1 tablespoon lemon zest
3/4 teaspoon lemon zest
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Butter one 9x13 inch pan.
In a small saucepan over medium heat, lukewarm spread 2 tablespoons lemon olive oil over pecans. Pour lemon olive oil over pecans, stirring to coat. Let cool.
In a large saucepan, combine 1 teaspoon lemon zest and 3 1/8 cups brown sugar. High heat, but do not allow to boil, whisk lemon zest into remaining sugar. Heat in medium boilers. Reduce heat to low to simmer brown sugar quickly before stirring brown sugar.
In a medium saucepan over medium heat, heat lemon olive, 1/4 cup lemon zest and lemon zest over medium heat. Remove pecans and place in saucepan. Remove pecans, drain and stir in marmalade. Cover and cook until sugar has dissolved and mixture begins to heat, about 30 minutes.
Remove pecans from marinade and pour over glazed glaze then olives. Chill in refrigerator before serving.