Recipe - Creole Pralines

3 cup Packed light brown sugar
1 cup Heavy whipping cream
One fourth cup Margarine
2 tablespoon Light corn syrup
One fourth teaspoon Salt
1 teaspoon Vanilla
1 One half cup Pecan halves; lightly
toasted

In large heavy saucepan, mix sugar, cream, margarine, corn syrup and salt.
When stirring, be careful not to splash liquid onto sides of pan. If you
do, wrap a fork with a piece of paper towel, wet it, and carefully wipe the
sides of the pan to remove the sugar crystals. Bring to boil over medium
heat, stirring to dissolve sugar. Cook syrup until candy thermometer
registers 234 deg. F (softball stage). Remove from heat; let stand 5
minutes.

Stir in vanilla and pecans. Beat with spoon until mixture begins to thicken
and loses its gloss. Drop by One half Tablespoonfuls onto waxed paper (with
layers of newspaper underneath), and spread to form patties about 2 inches
in diameter. Let stand until firm, then wrap individually in plastic wrap.
Store in airtight containers in cool dry place. Makes about 1 Three fourths pounds.

NOTES : If you put a spoon into the sugar mixture after it has started
boiling, be sure the spoon is clean (with no sugar crystals from a previous
stirring, etc.). Introducing sugar crystals from a spoon or the sides of
the pan (at a different stage of crystallization) will cause the candy to
be "gritty" with more sugar crystallization.
Recipe by: Carolyn Cloe

Posted to MCRecipe Digest V1 #947 by c4@groupz.net on Dec 06, 1997