Recipe by Chris70
This is a chewy pecan praline that is quite similar to those made by Lamme's Candies in Austin, Tx.
Top Review by donnagoetz
We got some fresh, new crop pecans from my best friend in Texas, so I made this recipe. There are only two of us, and I halved the ingredients. This still made the best caramel type praline I have ever had. The caramel is just firm, buttery and smooth. This is possibly my favorite candy ever.
- nonstick cooking spray
- 1 cup white sugar
- 1 cup brown sugar
- 2 cups light corn syrup
- 1 lb butter
- 2 cups heavy cream
- 2 teaspoons vanilla extract
- 8 cups pecans
Directions See How It's Made
- Line 2 baking sheets with aluminum foil.
- Coat with nonstick cooking spray.
- (I have found that using Release aluminum foil works better).
- In a large saucepan over medium heat, combine sugars and corn syrup.
- Heat to 250 degrees F (120 degrees C).
- Remove from heat, and stir in butter until melted.
- Gradually stir in cream.
- Return to heat.
- Cook, stirring constantly, until temperature reaches 242 degrees F (116 degrees C).
- Remove from heat, and stir in vanilla and pecans.
- Drop by spoonful onto prepared pans.
- Cool completely, then wrap each piece individually with plastic.