From Best of the Best from America Cookbook by Gwen McKee and Barbara Moseley. Posted for ZWT5, France/Cajun region.
- Combine sugar, syrup, water, and pecans in heavy 3-quart saucepan.
- Stir over medium heat until sugar is dissolved and mixture comes to a boil. Cook, stirring occasionally, until mixture reaches soft-ball stage (small amount forms soft ball when dropped into cold water).
- Remove saucepan from heat; add margarine and vanilla.
- Allow candy to cool.
- Whip until mixture gradually changes to lighter color and becomes creamy.
- Drop by tablespoons onto buttered cookie sheet (Push mixture from tablespoon with a teaspoon to hasten dropping before praline becomes too firm to shape).
Easy to make and set up perfectly. I used butter instead of margarine. After removing from the heat, the mixture took a long time to cool, but once it did, it set up fast. I love pralines! Made for the Dining Daredevils for ZWT5 Family Picks.
This is not a 30 minute recipe by far! 30 minutes later they are still sitting to cool down and thicken. I was quite disappointed as was my client. She wanted them for dessert. I hope after her nap they will have thickened to the right consistency.
I just finished this recipe with my children. We love it. It was easy to make, one thing I had to substitue the Karo syrup with light Karo syrup. It still came out perfest. I even got to use my brand new candy thermometer. I will definitely be doing the recipe for many years to come. Thanks for posting.