Texas Pecan Pralines
- 2 cups sugar
- 3/4 cup milk
- 1/2 teaspoon baking soda
- 1 tablespoon butter
- 1 1/2 teaspoons vanilla
- 1 1/2 cups pecan halves or pieces
•Mix sugar, milk and baking soda in a large saucepan. Cook over medium heat, stirring constantly and scraping the bottom of the pan to prevent scorching.
•After 12 to 15 minutes, the mixture will start to thicken. Using a candy thermometer, bring to soft-ball stage (235 to 240 degrees). Or, if you don’t have a thermometer, drop a small amount of milk syrup into cold water. If it forms a ball in the water, the syrup has cooked sufficiently.
•Once syrup is ready, remove from heat and add butter and vanilla; mix until creamy. Then stir in pecans so they are thoroughly coated.
•Quickly drop mixture by heaping tablespoonsful onto a buttered baking sheet or a piece of waxed paper. Let cool until solid.
•When cool, place candies in a covered container. They will keep two to three days at room temperature.