MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Simply Creamy Pecan Pralines
 Categories: Nuts, Dairy, Candy
      Yield: 24 servings
 
      2 c  Pecan halves
  1 1/4 c  White sugar
    3/4 c  Brown sugar; packed
    1/2 ts Baking soda
    3/4 c  Light cream
      2 tb Salted butter
      1 ts Brandy or vanilla (optional)
 
  TOAST THE PECANS: This is an optional step, which gives the nuts a
  richer/nuttier flavor. Set oven @ 300°F/150°C. Place pecan halves
  on a baking sheet in a single layer and toast for 10 minutes,
  turning once. Let cool.
  
  PREPARE THE BAKING SHEETS: Line 2 baking sheets with parchment
  paper or Silpat and set aside.
  
  COOK THE SUGARS, BAKING SODA, AND LIGHT CREAM: Mix together white
  and brown sugar and baking soda in a 3 qt saucepan. Stir in light
  cream and place over medium to medium-high heat. Clip a candy
  thermometer to the side of the pan.
  
  Cook, whisking occasionally, until mixture reaches 238°F/114°C on a
  candy thermometer (about 25 minutes). Slight foaming and occasional
  bubbling in the mixture (it looks like it's gasping) are normal at
  this stage.
  
  ADD THE BUTTER: As soon as the temperature reaches 238°F/114°C, add
  the butter and stir until the butter is fully melted and the
  mixture is well combined (about 1 minute).
  
  REMOVE THE PAN FROM THE HEAT AND ADD THE PECANS AND BRANDY OR
  VANILLA: Off the heat, stir in the brandy or vanilla, if using, and
  pecans until well coated. Continue stirring to cool slightly
  (about 30 seconds).
  
  QUICKLY DROP MIXTURE BY THE SPOONFULS ONTO PREPARED BAKING SHEETS:
  Let cool completely until the pralines lift easily from the pan
  (about 45 minutes).
  
  Store in an airtight container for three to five days.
  
  Recipe by Steve-Anna Stephens
  
  RECIPE FROM: https://www.simplyrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM