MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pecan Pralines
Categories: Nuts, Dairy, Candy
Yield: 2 1/4 pounds

3 ts Butter
1/2 c Butter; in cubes
2 c Sugar
1 c Packed brown sugar
1 c Half & Half cream
1/2 c Sweetened condensed milk
1 tb Light corn syrup
ds Salt
3 c Pecan halves
1/2 ts Vanilla extract

Line 3 baking sheets with foil and grease the foil with
1 teaspoon butter each; set aside.

In a large heavy saucepan over medium heat, melt cubed
butter. Stir in sugars, cream, milk, corn syrup and
salt; cook and stir until mixture comes to a boil. Cook,
stirring occasionally, until a candy thermometer reads
236ºF/113ºC (soft-ball stage), about 20 minutes.

Remove from heat; stir in pecans and vanilla. Cool,
without stirring, to 170ºF/77ºC, about 20 minutes. Stir
with a wooden spoon until mixture just begins to thicken
but is still glossy, about 2 minutes.

Quickly drop by rounded tablespoonfuls onto prepared
baking sheets. Let stand until pralines are set and no
longer glossy. Refrigerate until completely set, about 1
hour.

Store in an airtight container in the refrigerator.

Carol Jones, Blue Ridge, Texas

Makes: about 2-1/4 pounds

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM

... Squid bodies are the ocean's natural sausage casing.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)