Pralines - country cooking

32 pralines

Ingredients

Quantity Ingredient
2 cups Granulated sugar
1 cup Firmly packed light-brown sugar
¼ cup Half-and-half
2 cups Pecan halves
2 tablespoons Butter or margarine
⅛ teaspoon Salt
1 tablespoon Vanilla

Directions

1. In heavy 3-quart saucepan, combine both sugars and half-and-half.

Heat to boiling over medium heat, stirring occasionally.

2. Continue boiling until mixture reaches 228'F on candy thermometer.

Stir in pecans, butter, and salt; cook, stirring, until 236'F is reached on thermometer. Or, to test, drop some candy into cold water; if it forms a soft ball, it is ready.

3. Place pan on wire rack; cool candy 10 minutes. Stir in vanilla; beat until almost thick, then drop by tablespoonfuls onto oiled waxed paper. Cool completely. In airtight container, pack pralines between layers of waxed paper and store in cool, dry place.

Country Cooking/Summer/94 Scanned & fixed by Di and Gary

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