Pecan Pralines - the best! Prize-winners.

[RushIsRot]

OK, I have a prize-winning recipe to share with you. This won Grand Champion at the local county fair in 2005. I did most of the work, but entered it under my lady-friend's name. She clipped this recipe from a magazine, so it was hers. She now has a frilly blue ribbon to show for it. Enjoy!

3 Cups Packed Brown Sugar
1 Cup Whipping Cream
2 TBS Corn Syrup
1/4 tsp salt
1/4 Cup Unsalted Butter
2 Cups Chopped Pecans
1 1/4 tsp Pure Vanilla Extract

In a large, heavy sauce pan over medium heat, bring sugar, cream, corn syrup and salt to a boil, stirring constantly. Use a wooden spoon.

Cook until Candy Thermometer reads 234 degrees (Soft Ball)

Remove from heat, add Butter. (Do NOT stir.)

Cool until thermometer reads 150 degrees. This took us about 25 minutes.

Stir in Pecans and Vanilla.

Stir with that wooden spoon until candy just begins to thicken, but is still glossy. For us this was about 3 minutes.

Quickly drop by heaping teaspoons onto waxed paper and spread to form ~ 2" patties.

Allow to cool. After they come to room temperature, store in an air tight container.

Yield 3-4 dozen of the most delicious pralines this Louisiana boy ever tasted.

[housewolf]

1. Mmmmm... sound wonderful!

I love pecan pralines and I just happen to have some extra pecans... think I'll give these a try.

[RushIsRot]

3. Let me know how they work out for you. I love 'em.

[flamin lib]

2. Might give that a try myself. I've been through six different

versions trying to match a local restaurant's version.

[RushIsRot]

4. These are NOT creamy. They are granular. Real pralines are

granular.