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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 245°F 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 245°F. 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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