Preparation:
Combine all ingredients and bring to soft ball stage 234-240F), stirring constantly. Remove from heat. Stir until mixture thickens, becomes creamy and cloudy, and pecans stay suspended in mixture. Spoon out on buttered wax paper, aluminum foil or parchment paper. Makes 1 to 50 pralines, depending on size. When using wax paper, be sure to buffer with newspaper underneath, as how wax will transfer onto whatever is underneath.
NOTE: to roast pecans, bake them on a sheet pan at 275 for 20-25 minutes, until slightly browned and the smell drives you around the bend.
OPTIONS: praline sauce (add 1/2 cup corn syrup to mixture) chocolate covered praline candy flavored pralines (chocolate, coffee, brandy, etc.) party praline praline sundae |
