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Wednesday, August 18, 2010

Pecan Pralines

 2 cups sugar
   2/3 cup milk
   1/3 cup dark corn syrup
   1/4 teaspoon salt
   1/2 teaspoon vanilla
   1 cup pecan pieces
   Combine sugar, milk, corn syrup and salt in a medium size heavy saucepan. Heat to boiling over medium heat, stirring constantly. Continue cooking, without stirring, until candy thermometer registers 238 degrees. Remove pan from heat. Let stand on wire rack until temperature cools to 110 degrees. Add vanilla. Beat with a clean wooden spoon until mixtures begins to thicken. Stir in pecans. Drop by teaspoonfuls onto wax paper to 2-inch flat patties. Let set; remove and store in airtight container with waxed paper between layers.

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