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 courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by Diamond Walnut.