Ingredients: 3/4 cup granulated sugar 3/4 cup packed light brown sugar 1/2 cup heavy cream 2 tablespoons unsalted butter, cut into bits 1/4 teaspoon salt 1 1/4 cups pecan pieces (5 oz), toasted Special equipment: a candy thermometer with a clamp
Preparation:
Put sugars & heavy cream in heavy bottom pan & cook to soft ball stage.(begins at 234° A small amount of syrup dropped into chilled water forms a ball, but flattens when picked up with fingers ) Take off fire & add butter, salt, vanilla & pecans & stir until shine leaves mixture & then spoon on waxed paper. Very easy & makes the best pralines ever.
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