Pralines

2 cups light brown sugar
1 cup sugar
¾ cup light cream
1 Tbsp light corn syrup
1 Tbsp butter
1 tsp vanilla extract
3 cups chopped pecans

In large saucepan combine brown sugar, granulated sugar, cream, and corn syrup. bring to a boil and continue cooking until mixture reaches soft-ball stage, 238'F on a candy thermometer.

Remove pan from heat and add butter, vanilla, and pecans. beat the mixture, to cool (to accelerate the process, set the pot into cool water while you are beating.

Drop the mixture in heaping teaspoonsful onto waxed paper. If mixture hardens too fast, reheat it and add extra cream to soften.

Chocolate Pralines

1½ cups granulated sugar
1½ cups brown sugar, packed
1 cup evaporated milk
½ tsp salt

2 unsweetened chocolate baking squares, cut up
2 Tbsp hard margarine
1 tsp vanilla
2 cups chopped pecans

Combine first 4 ingredients in large heavy saucepan. Heat on medium, stirring constantly, until mixture comes to a boil. Stir until soft ball stage (about 234 F, 112 C on candy thermometer) or until small amount dropped into very cold water forms a soft pliable ball. Remove from heat.

Add chocolate, margarine, vanilla and pecans. Stir until starting to thicken. Quickly drop small spoonfuls onto waxed paper. If mixture becomes too thick to drop, reheat slightly. Makes 3 dozen.

Thanks, Khandi! I am for sure going to try that first one!

Linda

Hope this isn't too late. My mother made pralines every year just at Christmas. They were a lot of work and a whole lot of arm-numbing beating. These are just as good with minimal effort. Made them last year and doing the same this. Your daughter has good taste in candy ;-)

MICROWAVE PRALINES

1 box (1 lb.) light brown sugar
2 Tbsp. Karo (light)
1 c. heavy cream
1 Tbsp. butter
2 c. chopped pecans
1 tsp. vanilla

Mix first three ingredients in a glass microwave dish. Nuke on high for 13 minutes. Add butter, pecans and vanilla. Beat until they look creamy. Drop onto waxed paper by teaspoons. Cool completely and store in air-tight container.