Ingredients
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 1/3 cup light corn syrup
- 1/4 cup water
- 1 Tablespoon butter
- 1 teaspoon vanilla
- 1 1/2 cups pecan halves or pieces
Preparation
Step 1
Line a cookie sheet with foil; lightly grease foil or coat with vegetable cooking spray. Oil a large tablespoon (NOT a measuring spoon). Mix the sugars, corn syrup and water in a 2 quart glass measure. Microwave uncovered on HIGH 6-8 minutes, without stirring, until a candy thermometer reads 234-240 degrees (soft ball stage), or a small amount dropped into very cold water forms a soft ball that flattens when removed from the water. Stir in butter and vanilla, then the nuts until blended. Let stand 2 minutes. Stir vigorously about 2 minutes until mixture thickens and turns from clear to opaque. Drop tablespoonfuls onto lined cookie sheet. If mixture sets before you've made all the pralines, microwave on HIGH for 45 seconds or until it can be stirred. Let stand about 1 hour until completely cool. Remove from foil and store in an airtight container with waxed paper between layers. Makes 20.