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.
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.
This recipe goes with Praline-Pecan Cakes
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Stand: 20 Minutes
- 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
- 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.
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