Pecan pralines are a favorite candy treat of southerners.
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup water
2 cups pecan halves
1/4 cup butter
1 tablespoon vanilla extract
- Line a baking sheet with lightly buttered waxed paper or aluminum foil. Set aside.
- In a large, heavy saucepan combine sugar, syrup, water, and pecans and cook over medium low heat. Stir until the sugar dissolves, cover with a lid briefly to get any sugar crystals off the sides of the pan. Bring to a boil, stirring constantly, and cook to the soft ball stage (240°F / 115°C) or until a small amount dropped into cold water forms a soft ball that flattens when removed from the water.
- Add the butter; let cool to room temperature, without stirring.
- Beat with a heavy wooden spoon until it starts to thicken; add the vanilla and continue to beat until candy gradually changes to an opaque color and becomes creamy.
- Drop by tablespoonfuls onto prepared baking sheet. Let sit at room temperature to harden. Store in tightly covered container at room temperature.
Makes about 2 dozen confections.