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Creole Pralines

Yield about 3 1/2 dozen


  • 3 cups coarsely chopped pecans
  • 3 cups sugar
  • 1 1/2 cups milk
  • 1/4 cup light corn syrup
  • 2 tablespoons butter or margarine
  • 1 tablespoon vanilla extract

How to Make It

  1. Combine pecans, sugar, milk, and syrup in a small Dutch oven; mix well. Slowly bring to a boil, stirring constantly, until sugar dissolves. Cover and cook 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook, without stirring, until mixture reaches soft ball stage (234°).

  2. Remove from heat, and add butter, without stirring. Let cool to room temperature. Add vanilla; beat with a wooden spoon until mixture is creamy and begins to thicken.

  3. Working rapidly, drop mixture by rounded tablespoonfuls onto waxed paper. Let cool.

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