Chocolate Pralines (Vegan)

Just use regular soy creamer and leave out the soymilk powder if you want to be "normal". From the Papa Tofu cookbook.

• Ready In: 30 mins
• Serves: 12

Ingredients

• 1 1⁄2 cups  unbleached granulated sugar (white sugar isn't vegan, since it's mixed with bone char)
• 3⁄4 cup light brown sugar, packed
• 1⁄2 cup chocolate soymilk, plus
• 2  tablespoons chocolate soymilk
• 1⁄4 cup  instant vanilla soymilk powder (optional, but makes them tastier)
• 1⁄4 cup  vegan  margarine spread (Earth Balance is best)
• 1  teaspoon pure vanilla extract
• 1 1⁄2 cups  chopped pecans, toasted

Directions

1. Throw everything but the pecans into a medium saucepan and stir well.
2. Cook over medium heat, whisking constantly, until the syrup reaches 239F on a candy thermometer.
3. Immediately remove from heat and continue whisking.
4. Watch carefully, as the mixture cools, it will slowly begin to thicken and change, keep whisking.
5. When it starts to cloud and feels like its starting to set up, stop whisking and stir in the pecans.
6. Quickly drop by tablespoon onto parchment or a very well-greased cookie sheet, work fast because they firm up in no time.
7. Allow to sit until firm, and enjoy the sugar rush.