Pralines

Name: Pralines
Prep time: 15 min
Total time: 3 h 30 min
Yield: 18
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)

20 Ratings

10 Reviews

Prep 15 min
Total 3 hr 30 min
Servings 18

Love the sweetness of brown sugar and the crunchy taste of pecans? Savor a N'Awlins-born specialty.

By Betty Crocker Kitchens

Updated January 26, 2006

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)

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.

Dark brown sugar can be used instead of the light brown sugar--you will have darker, richer pralines.

Nutrition Facts

Serving Size: 1 Candy

Calories: 220

Calories from Fat: 60

Total Fat: 6g; 10%

Saturated Fat: 1/2g; 4%

Trans Fat: 0g

Cholesterol: 0mg; 0%

Sodium: 40mg; 2%

Potassium: 140mg; 4%

Total Carbohydrate: 41g; 14%

Dietary Fiber: 0g; 0%

Sugars: 38g

Protein: 1g

% Daily Value*:

Vitamin A: 0%; 0%

Vitamin C: 0%; 0%

Calcium: 4%; 4%

Iron: 4%; 4%

Exchanges:

0 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;