Here's the recipe I make:

CREAMY PRALINES (about 18)
1 cup packed brown sugar
2 cups granulated sugar
3 TBL light corn syrup (Karo)
1 cup milk, whole or evaporated (use evaporated for richer)
4 TBL butter
2-3 cups pecan halves
2 tsp vanilla

In a heavy pot, combine the sugars, corn syrup & milk. Cook slowly, stirring constantly over moderately high heat. Add 1/2 the butter when the candy first comes to a boil, then continue to cook until it reaches 236° (soft ball stage) on a candy thermometer. Remove from the heat, add the remaining butter & beat, using about 15 vigorous strokes. Add the vanilla & pecans & continue beating until the candy becomes slightly lighter in color & is more creamy. This is most important. While the candy is still hot, drop onto buttered waxed paper so that it will form smooth creamy pieces about 2" in diameter. Allow to harden before serving.~~A Cook's Tour

Ginger that sounds just right. Is it going to a really stiff 'batter' to beat? My old arms!

It won't be easy!

Lesser women would shrink from this but...I'll take some aleve in advance!

I'm glad I reread that recipe above. It should be 150 vigorous strokes, not 15. So sorry.

Ok, having recovered from that jump in strokes, I am wondering if I can do any of this in the food processor or with the KA mixer on the dough paddle? 150...geeze, that's daunting.

I bet you could with the Kitchenaid. It's important to beat them enough & is sure worth a try.

I haven't forgotten these..I just haven't had the energy to do them, tho let me tell you they are on my mind. (Not my hips yet tho)

I'll be interested to hear how they turn out with a Kitchenaid.

I'm wondering if pouring the hot mixture into the cold KA steel bowl will mess up the recipe at all? The mixture is sure to go down in temp.

True, but maybe the bowl could be heated.