Cajun pralines

Yield: 1 Servings

Measure Ingredient
2 cups Sugar
1 cup Firmly packed brown sugar
1 cup Milk
½ cup Butter or margarine
2 tablespoons Light Karo syrup
4 cups Pecan halves

Combine first 5 ingredients in a Dutch oven and bring to a boil. Cook, stirring constantly until mixture reaches 225 degrees. Add pecans and continue cooking, stirring constantly until mixture reaches the soft ball stage (236 degrees) on a candy thermometer. Remove from heat and beat vigorously with a wooden spoon until mixture begins to thicken. Drop by tablespoonfuls onto greased waxed paper. Let stand until firm. Store in an airtight container. Makes 3½ dozen.

Posted to recipelu-digest Volume 01 Number 368 by Cheryl Miller <csmiller@...> on Dec 14, 1997

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