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Pecan Pralines
 

1 cup firmly packed dark brown sugar 1 cup sugar ½ cup cream 2 tablespoons butter 1½ cups pecan halves 1 teaspoon vanilla Mix sugars and cream in a heavy saucepan. Place over low heat and stir until sugar dissolves. Increase heat to medium high and cook rapidly without stirring until mixture reaches 230° F. When mixture reaches 230° F., stir in butter and pecan halves.  Continue cooking, stirring occasionally, until syrup reaches 236° F. (soft ball stage). Remove from heat and cool 2-3 minutes without stirring.  Add vanilla, and gently stir syrup about 2 minutes, or until it becomes slightly thicker and pecans appear well coated. Quickly drop by tablespoonfuls onto greased aluminum foil or waxed paper. Cool. When completely cool, wrap each praline in plastic wrap. Store in a covered container.

 
 
 

©2000 Leigh Ann Smyth. Duplication is prohibited.