This is the recipe for the soft, creamy, chewy pecan pralines. It takes a little longer to make then than the sugary ones. I like all kinds of pralines so these are are worth it. You need a candy thermometer if you are going to have success every time. Wal Mart has them and they are not expensive. This is another one of Grandmother Montgomery’s candy recipes, she made a date loaf candy that was wonderful and something she called ‘fork candy’. She made pot of clear syrupy candy and poured it over pecans in a platter. Then the kids each got a fork to scoop it up and enjoy. Candy making isn’t just for Christmas time, you can make it all year and it might be even better when there aren’t so many sweets at once. Try this one, you will love it~
Texas Creamy Pecan Pralines
1 cup sugar
1 cup white Karo syrup
pinch of salt
1/4 cup butter (half a stick)
1 cup milk
2 cups toasted pecan halves
1/2 tsp. vanilla
In heavy saucepan, mix sugar, Karo, and salt,
cook and stir over medium heat until temperature
reaches 245 degrees on candy thermometer.
Add milk, butter and pecans slowly so candy keeps boiling,
continuing to stir. When the temperature again reaches 245
degrees, remove from heat, stir in vanilla. Let stand until candy stops
bubbling. Drop by spoonfuls onto well buttered cookie sheet.
Cool completely, then put in refrigerator for an hour or so, this
way the candy will be easy to pop off the cookie sheet, wrap
each piece in plastic warp and store in cool dry place.
(butter the cookie sheet before you start, also toast the pecan by putting in the microwave on a paper plate, one cup at a time for one minute for each cup. All candy tastes best if the pecans are toasted~