Print

615
Save

57
Pinterest

127
Email

48
Facebook

72

Pralines

19 Ratings

9 Comments

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. MORE+ LESS-

By Betty Crocker Kitchens

January 26, 2006

Ingredients

cups packed light brown sugar

cup granulated sugar

1 1/4

cups milk

1/4

cup light corn syrup

1/8

teaspoon salt

teaspoon vanilla

1 1/2

cups pecan halves (5 1/2 oz)

Steps

Hide Images

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.

Expert Tips

Pronounced "PRAH-leen" or "PRAY-leen," this confection originated in Louisiana, where brown sugar and pecans are in ample supply.
Dark brown sugar can be used instead of the light brown sugar--you will have darker, richer pralines.

Nutrition Information

Nutrition Facts

Serving Size: 1 Candy

Calories: 220
Calories from Fat: 60

% Daily Value

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;