This is a recipe you will want to make often, these pralines will melt in your mouth. (there is another recipe for the creamy, chewy kind that I will post later) The secret to making wonderful pralines is to toast the pecans first. I always toast pecans that are going into any candy recipe. This was my Grandmother Montgomery’s favorite candy to cook~
½ Cup Brown Sugar
½ Cup Water
2 Tablespoons Light Karo
1 Tablespoon Vinegar
1 Tablespoon Butter
two cups at a time. Stir every 30 seconds so they
don’t overcook.) Generiously butter a cookie sheet.
down the sides of the pan with moist paper towel to prevent sugar crystals
from forming. Cook to 234 degrees on candy thermometer.
Remove from stove, add butter and nuts and beat until the mixture starts
to thicken and loose its shine. Quickly drop from spoon to the buttered cookie sheet, using
Makes about 20 pralines.