Saturday, October 15, 2011

Fall Favorite!!

Pecan Pralines


3 cups firmly packed light brown sugar
1/4 tsp. cream of tartar
1/8 tsp. salt
1 cup whole milk
2 Tbsp. butter
1 tsp. vanilla
2 1/4 cups pecan halves


Combine sugar, cream of tartar, salt and milk in a heavy saucepan.  Stir over low heat until sugar dissolves.  Wipe crystals occasionally from the sides of the pan.  Cook to 238 degrees or until the mixture forms a soft ball in a cup of tap water.  Cool to 220 degrees.  Add butter, vanilla extract, and pecans.  Beat until creamy.  Drop from a large spoon onto a buttered surface or wax paper.  Store individually wrapped in an air-tight container.


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