Creamy Smooth Pecan Pralines

NELady's Note:

From Best of the Best from America Cookbook by Gwen McKee and Barbara Moseley. Posted for ZWT5, France/Cajun region.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Serves: 6-8

Yield: 2.0 cups

• 2 cups sugar
• 1/2 cup white Karo
• 1/2 cup water
• 2 cups pecan halves
• 1/4 cup margarine
• 1 tablespoon vanilla

Directions:

1. Combine sugar, syrup, water, and pecans in heave 3-quart saucepan. Stir over medium heat until sugar is dissolved and mixture comes to a boil. Cook, stirring occasionally, until mixture reaches soft-ball stage (small amount forms soft ball when dropped into cold water). Remove saucepan from heat; add margarine and vanilla.
2. Allow candy to cool. Whip until mixture gradually changes to lighter color and becomes creamy. Drop by tablespoons onto buttered cookie sheet (Push mixture from tablespoon with a teaspoon to hasten dropping before praline becomes too firm to shape).

Reviews

[Michelle Berteig]

Easy to make and set up perfectly. I used butter instead of margarine. After removing from the heat, the mixture took a long time to cool, but once it did, it set up fast. I love pralines! Made for the Dining Daredevils for ZWT5 Family Picks.

[500631]

I just finished this recipe with my children. We love it. It was easy to make, one thing I had to substitue the Karo syrup with light Karo syrup. It still came out perfest. I even got to use my brand new candy thermometer. I will definitely be doing the recipe for many years to come. Thanks for posting.

[KissKiss]

EDIT: Updating my review from 4 stars to 5. The pralines set up beautifully overnight (no more gooeyness) and taste just as good as pralines that I've had from New Orleans. Thanks! I can't stay out of them! Made this for ZWT5 French/Cajun, and I liked them very much. My only complaint is that they remained a bit gooey (probably from the Karo). Otherwise, the flavor is great! Thanks! :-)