In 3-quart microwave-safe casserole, stir together light
Mix
brown
sugar
and
whipping
cream
in large glass mixing bowl.
Microwave on High for 14 minutes, stirring after 7 minutes.
Remove
and add pecans, butter and vanilla.
Drop by spoonfuls on foil (do not use waxed paper).
Makes 3 dozen small or 2 dozen medium.
Do not try to double recipe.
Microwave on High for 3 minutes.
Do not stir.
Add 2 cups pecans.
Microwave 7 minutes on High; do not stir.
Remove bowl and place in cool water.
Add to pecan mixture the oleo and vanilla.
Stir well until mixture begins to turn a creamy color. Drop on buttered wax paper.
Makes 2/3 dozen small pralines.
Mix cream and brown sugar in a 4-quart bowl.
Microwave on High (100% power) for 13 minutes.
(Stirring is not necessary.) Candy thermometer should reach 236\u00b0 for soft ball.
Quickly add pecans and margarine, stirring to mix.
Drop candy by teaspoons onto a sheet of foil.
Yield: About 40 pralines.
Mix whipping cream and brown sugar in 4-quart bowl.
Microwave on High for 13 minutes.
Quickly add pecans and margarine, stirring to mix.
Drop by teaspoonfuls onto foil.
Yields 40 pralines.
Stir together buttermilk, sugar, salt, pecans and butter in 6 cup dish.
Microwave on High 10 1/2 minutes, but stir every 3 minutes.
After 10 1/2 minutes, stir in baking soda until foamy. Cook on High for 1 minute.
(This last step gives pralines a caramel color.)
Put brown sugar and whipping cream in a 3-quart glass bowl. Cover and microwave on High for 18 minutes.
Add vanilla, margarine and nuts, stirring quickly.
Be careful as mixture is hot!
Spoon mixture onto foil and cool.
Makes 3 dozen small pralines.
Combine sugar and whipping cream in a large Pyrex measuring cup.
Microwave 5 1/2 minutes.
Remove; stir.
Microwave another 5 1/2 minutes.
Remove from microwave; stir real good.
Add butter, vanilla and pecans.
Continue stirring when it begins to become stiff.
Drop on wax paper.
If it hardens, microwave for a few minutes.
-quart glass measuring cup. Microwave uncovered on High 6 to
Butter some waxed paper and lay on a flat surface or cookies sheet. In a 2 1/2 quart microwave dish, stir together sugar, butter, milk, brown sugar, corn syrup, and salt. Microwave on high, 4 minutes. Stir. Microwave another 4 minutes. Stir in pecans, and drop by tablespoons onto buttered paper. Let cool.
Combine all ingredients in 4-quart glass dish.
Microwave 5 minutes.
Stir.
Microwave 4 minutes and stir.
Then microwave 2 minutes and stir.
Remove from microwave and add the vanilla. Beat 1 1/2 minutes.
Pour by tablespoons onto buttered cookie sheet.
Combine first 6 ingredients in a 4-quart casserole, stirring well.
Microwave at High 12 to 13 minutes, stirring every 4 minutes.
Stir in soda.
Microwave at High 1 to 1 1/2 minutes. Stir in vanilla.
Beat with a wooden spoon just until mixture begins to thicken.
Working rapidly, drop by tablespoons onto greased wax paper.
Let stand until firm.
Combine sugars, buttermilk, soda, salt and margarine in 2-quart glass mixing bowl.
Microwave, uncovered, on High for 7 minutes, stirring twice.
Stir in pecans.
Microwave, uncovered, on High for 11 to 12 minutes or until candy reaches soft ball stage, stirring every 4 minutes.
Stir in vanilla.
Stir until mixture begins to thicken.
Drop by teaspoonful onto waxed paper.
Mix the sugar and whipping cream thoroughly and place in microwave for 12 minutes on high setting. Remove from microwave and add the rest of ingredients. Stir until the mixture begins to get firm. Drop from spoon onto wax paper and let cool. (Delicious and only takes 15 minutes.)
r>3
quart
microwave-safe
casserole,
stir
Mix together and microwave for 5 minutes. Beat a little and microwave for 5 minutes. Add the pecans and vanilla.
Microwave 2 minutes.
Beat until creamy. Drop by spoonful on waxed paper.
In large mixing bowl, combine sugar and cream, stirring well. Microwave on High power 14 minutes, stirring after 7 minutes.
Add butter and pecans.
Microwave on High power 1 to 2 minutes or until a few drops of the mixture will form a soft ball in a cup of cold water.
Working quickly, drop by large tablespoonfuls onto wax paper.
If necessary, return bowl to microwave for a few minutes to soften the mixture.
Let stand to harden about 30 minutes.
In a large microwave-safe bowl combine brown sugar, whipping cream, salt, margarine and nuts; microwave on HIGH for 9 minutes, stirring once.
Remove from microwave and let rest 1 minute, then stir in vanilla; continue stirring with wooden spoon for 3 minutes more.
Drop by teaspoonfuls onto buttered waxed paper (if the mixture is \"runny\" allow to cool about 30 seconds more and then try dropping from the spoon again).
In a 4 or 5-quart glass or ceramic dish (must be this size or mixture will boil over), stir together buttermilk, sugar, pecans, salt, butter and vanilla.
Cook on High for 12 minutes, stirring at 4 minute intervals.
Stir in baking soda.
Mixture will become foamy.
Cook on High for 1 minute.
Beat mixture until tacky (about 2 minutes).
Drop by teaspoons on a sheet of foil.
Pralines will become hard in a few minutes.
In a large, microwave safe bowl, combine sugar, cream, salt, margarine and pecans. Microwave 9 minutes on high, stirring once. Let rest 1 minute. Stir in vanilla and continue to stir 3 minutes more. Drop by teaspoonfuls onto buttered waxed paper. (If mixture is runny, allow to cool 30 seconds more and try again.)