Prep 20 mins
Cook 12 mins
Southern Living; I make these every Christmas and they bring down the house everytime.
- 3 cups firmly packed light brown sugar
- 1 cup whipping cream
- 2 tablespoons light corn syrup
- 1⁄4 teaspoon salt
- 1⁄4 cup butter or 1⁄4 cup margarine
- 2 cups chopped pecans
- 1 teaspoon vanilla extract
- Bring first 4 ingredients to a boil in a 3 quart saucepan over medium heat, stirring mixture constantly.
- Cook, stirring occasionally, 6-8 minutes, or until a candy thermometer registers 236 degrees (soft ball stage).
- Remove mixture from heat, and add butter (do not stir).
- Let stand until candy thermometer reaches 150 degrees.
- Stir in pecans and vanilla, using a wooden spoon, and stir constantly until candy begins to thicken.
- Drop by heaping teaspoonfuls, working rapidly, onto wax paper.
- Let stand until firm.
This is one of my dad's favorites so I had to give it a try. I followed your directions exactly and they turned out beautifully. Very sweet and creamy, not at all grainy. A wonderful crunch from the pecans. Dad says they are as good as his mom used to make. The highest of all compliments. Thank you Nurse Di for sharing your recipe.
Followed every single direction...but added a tablespoon of JD at the end...I just couldn't help myself. They are perfect. Just stunning. The only thing is that they do set up really quickly, but you can reheat the mix for just a minute and they melt back so you can keep going. Perfect perfect perfect.
Scrumptilicious! I'm from New Orleans so i know a good praline (pronounce prah-lean). Followed the instructions to a tee and they set up perfectly. Using toasted pecans (8 mins in a 350 oven) and a tablespoon of dark rum stirred in really made these slammin.