For a sweet treat, try these Praline Pecans. Be sure to use a heavy saucepan, and work quickly when spooning the pecan mixture onto the wax paper.
1 1/2 cups granulated sugar
3/4 cup firmly packed brown sugar
1/2 cup butter
1/2 cup milk
2 tablespoons corn syrup
5 cups toasted pecan halves
How to Make It
Stir together first 5 ingredients in a heavy 3-quart saucepan. Bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, 7 to 8 minutes or until a candy thermometer registers 234°.
Remove from heat, and vigorously stir in pecans. Spoon pecan mixture onto wax paper, spreading in an even layer. Let stand 20 minutes or until firm. Break praline-coated pecans apart into pieces. Store in an airtight container at room temperature up to 1 week. Freeze in an airtight container or zip-top plastic freezer bag up to 1 month.
I only had 1 1/2 cups of pecan halfs. I toasted them first. Pre-heated toaster oven to 350 degrees and toasted them for 2 minutes and then dropped the temp down to 200 degrees to toast for 1 minute. Perfectly toasted. Use cooking spray and foil so the nuts don't stick. Then I cut the recipe proportionally. I also added 1/4 tsp. pure vanilla extract and half and half instead of milk. I also added a couple of dashes of salt. I was trying to replicate those pralines I had in New Orleans. The women would sell bags of them on the side of the road. They were the best! But this is a close second.
AWESOME! As a child I absolutely loved (ok, I still love) pralined pecan ice cream, so I thought I'd give this a try. It is SUPER easy and I didn't have a candy thermometer, so I just CONTINUALLY STIRRED for 7 minutes as it was softly boiling. I didn't toast the pecans and it turned out really good still, just a little soft. The coating was just enough, actually plenty. YUMMY!! Once you put it on the cookie sheet - LET IT BE - don't play with it, or the coating will flake away. I vacuum sealed 1 cup portions and froze them so we could enjoy them over time (on top of/mixed into vanilla ice cream - of course!) If you don't put them away, you will eat them all up! I never rate things, but I just had to rate these because they are so yummy and very easy to make. Enjoy!!
Excellent! I was already familiar with soft ball stage but didn't know what temp that was so I added that info to my printed recipe. Whenever making candy patience and stirring is a necessity. Don't try to do two things at once!
I will be using this as part of my neighbor goody-gift this year.