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Prep 15min
Total3hr30min
Servings18
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Ingredients
2
cups packed light brown sugar
1
cup granulated sugar
1 1/4
cups milk
1/4
cup light corn syrup
1/8
teaspoon salt
1
teaspoon vanilla
1 1/2
cups pecan halves (5 1/2 oz)
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Steps
1
In heavy 3-quart saucepan, heat brown sugar, granulated sugar, milk, corn syrup and salt to boiling, stirring constantly. Reduce heat to medium. Cook uncovered about 15 minutes, without stirring, to 236°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water. Cool about 1 hour, without stirring, until saucepan is cool to the touch.
2
Add vanilla and pecan halves. Beat with spoon about 1 minute or until mixture is slightly thickened and just coats pecans but does not lose its gloss. On waxed paper, drop mixture by spoonfuls, dividing pecans equally. Let stand uncovered 1 to 2 hours or until candies are firm and no longer glossy.
3
Wrap candies individually in waxed paper or plastic wrap. Store in airtight container.
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Dark brown sugar can be used instead of the light brown sugar--you will have darker, richer pralines.
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