Butterscotch Pralines

By Texaschef11

Ingredients

• 2 cups granulated sugar
• 1 cup firmly packed light brown sugar
• ¾ cup water
• ¼ cup light corn syrup
• 1 teaspoon white vinegar
• 1 teaspoon pure vanilla extract
• ½ teaspoon kosher salt
• 1 cup butterscotch morsels
• 1 ¼ cups pecan pieces
• Line two cookie sheets with parchment paper of aluminum foil.

Preparation

Step 1

In a medium, heavy-bottomed saucepan, stir together the granulated sugar, brown sugar, water, corn syrup, vinegar, vanilla, and salt. Bring to a boil, without further stirring, until the mixture reaches 238 degrees on a candy thermometer. Remove from the heat.

Immediately transfer the hot mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat in the butterscotch morsels on medium speed until the morsels are melted and the mixture is smooth and creamy. Stir in the pecans.

Immediately drop by tablespoonfuls (a cookie scoop works really well) onto parchment paper or aluminum foil. (If the mixture in the bowl gets too firm, you can put it back in the saucepan and melt it carefully while stirring over low heat).

Let the pralines stand at room temperature to set, 5 to 10 minutes.

The pralines keep in an airtight container at room temperature, layered between sheets of wax paper, for up to 2 weeks.