Recipe - Milk Chocolate Praline

3 cup Sugar
One half teaspoon Salt
Three fourths cup Water
12 ounce Milk Chocolate Morsels
One fourth cup Corn syrup light
1 cup Pecans coarsely chopped
1 teaspoon Vinegar

In a large saucepan, combine sugar, water, corn syrup, vinegar and salt.
Bring to full boil, stirring constantly. Boil 3 minutes without stirring.
Remove from heat; cool 5 minutes. Add chocolate morsels; stir quickly until
melted. Stir in pecans. Quickly drop by measuring tablespoonfuls onto
foillined cookie sheets (work as rapidly as possible as mixture tend to
set up quickly). Garnish with pecan halves,if desired.

Refrigerate until set (about 20 minutes). Peel candies off to serve. Store
in refrigerator.

Makes 4 dozen 2" candies. Toll House Heritage Cookbook, Rev. 1984.

From Tony Balano.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini