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1 c. granulated sugar
1 c. light corn syrup
Dash of salt
1/4 c. butter
7/8 c. milk (1 c. less 2 tsp.)
2 c. pecan halves
1/2 tsp. vanilla

Stir together in a heavy 3-quart saucepan; sugar, corn syrup and salt. Cook over medium heat, stirring occasionally until temperature reaches 245F on a candy thermometer (or until a small amount dropped into very cold water forms a firm ball that does not flatten on removal forms a firm ball that does not flatten on removal from water). Add gradually so mixture does not stop boiling: butter, milk and pecans. Continue cooking, stirring frequently until temperature returns to 245F. Remove from heat. Add vanilla. Let stand until mixture stops bubbling. Drop by teaspoon in greased cookie sheets. Let stand until set-wrap individually in plastic wrap or wax paper and store in tightly covered container.

Makes 25 (2 inch) pralines.

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 Rating: 5 / 5 - Reviews: 1
Nov 9, 2:35 PM
Debbie (Texas) says:

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