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Pralines

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“Another recipe from the internet in response to discussion forum request”
READY IN:
27mins
SERVES:
24
YIELD:
1 batch
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine sugar, brown sugar, butter, water and light corn syrup.
  2. Using a candy thermometer, and without stirring, cook over medium heat to the'soft-ball stage,' or 234°F*.
  3. Cool to 200°F without stirring.
  4. Stir in pecans and return to heat, stirring until thickened.
  5. Drop by spoonfuls onto wax paper and cool until firm.
  6. *'Soft-ball'describes the point at which a drop of boiling syrup immersed in cold water, when removed, forms a soft ball that flattens of its own accord but does not ooze.
  7. On a candy thermometer, the soft-ball stage is between 234° and 240°F.

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