Recipe - Mexican Pralines

1 cup Packed brown sugar
1 cup Sugar
1 tablespoon Corn syrup
1 tablespoon Butter
5 tablespoon Water
3 cup Pecans; whole

In a large 2 quart saucepan combine sugars, corn syrup, butter and water.
Bring to a boil. Add whole nuts and continue cooking over medium heat until
candy reaches soft ball stage (238 degrees). Remove from heat and stir
rapidly until mixture just begins to lose its gloss. Quickly drop sugar
from teaspoons onto waxed paper and allow to harden.

Makes about 3 dozen.

Recipe by: Army times 1978

Posted to MCRecipe Digest by "abprice@wf.net" abprice@wf.net on Apr 13,
1998