Texas Pecan Pralines

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~

                        PECAN   PRALINES
1-Cup Sugar
½ Cup Brown Sugar
½ Cup Water
2 Tablespoons Light Karo
1 Tablespoon Vinegar
Pinch of Salt
1 Tablespoon Butter
3 to 4 Cups toasted pecans
(toast pecans in  microwave for about 2 or 2 1/2 minutes
two cups at a time. Stir every 30 seconds so they
don’t overcook.) Generiously butter a cookie sheet.
Combine the sugars, water, Karo, salt, and vinegar. Stir to mix well.  Wipe
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
a second spoon to scrape it off. If it should get too thick and sugary, just add a
few drops of water and beat. Cool, and wrap in wax paper, store for any length of time.
As with any candy, don’t double recipe and cook in a very heavy pan.
Makes about 20 pralines.

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