1 c. firmly packed brown sugar
1 c. granulated sugar
1 tbsp. corn syrup
1 tbsp. butter
5 tbsp. water
2 c. whole pecans
In two quart saucepan, combine
sugar, corn syrup, butter and water.
Bring to a boil.
Add nuts and continue cooking
over medium heat until candy
reaches soft ball stage or
238 degrees F.
Remove from heat and stir
rapidly until mixture begins
to lose its gloss.
Quickly drop candy from
teaspoon onto waxed paper
and allow to harden.
Makes about 24 pralines. (Check for
soft ball stage when mixture starts
to boil again after adding pecans.)
--
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