2 cups, packed brown sugar
2/3 cup half and half
2 tablespoons light corn syrup
3 tablespoons butter or margarine
1 teaspoon vanilla
3/4 cup Diamond pecans
12 halves Diamond pecans


In a 2 quart saucepan, combine sugar, half and half and corn syrup. Stir over moderate heat until sugar dissolves and mixture boils. Reduce heat; cover, cook 5 minutes to dissolve any sugar crystals on sides of pan. Uncover; boil 238 degrees on candy thermometer (soft ball stage). Remove from heat; add butter and vanilla. Cool to lukewarm. Beat with a spoon until mixture thickens and begins to lose its gloss. Stir in the 3/4 cup pecans. Drop mixture into 12 mounds onto waxed paper. Top each with a large pecan piece. Let stand until set.

Makes 12 pralines

This recipe created by Diamond Walnut.