Bring water and sugars to a boil in a saucepan.
Add pecans. Boil to the soft ball stage (238\u00b0 on candy thermometer).
Beat until creamy.
Drop in small mounds on a buttered platter.
For creamier candy, use milk instead of water.
Combine sugar, milk and soda in large heavy saucepan; cook until a few drops form a soft ball when dropped in cold water. Stir as little as possible.
Remove from heat.
Add butter and vanilla.
Beat until creamy.
Stir in pecan halves.
Sprinkle salt onto waxed paper.
Quickly drop pecan mixture by spoonfuls onto paper to form patties.
Cool.
Store in covered container.
br>Cool completely.
Break candy apart into desired sizes (NOTE
Mix milk, sugar, Karo syrup and pecans and boil to 240\u00b0 on a candy thermometer.
Remove from the heat.
Cool to lukewarm and add butter and vanilla.
Beat lightly until mixture begins to thicken.
Drop by spoonfuls onto waxed paper.
You must work fast taking it up so it will look smooth.
Beat
egg white until stiff.
Add brown sugar and salt. Coat pecan halves and drop onto greased cookie sheet.
Bake at 275\u00b0 approximately
30
minutes.
If
large
pecan halves are used, drop
one
at
a time on the sheet.
If small halves are used, drop 2 or 3 in a cluster.
he pecans and the Andes candy cane mint baking chips.
f one layer with Creamy Pecan Frosting.
Place second layer
Mix sugar, milk, and syrup; then add pecan halves and cook until a hard ball forms in water.
Remove from heat; add vanilla and butter.
Beat until it begans to harden.
Drop by spoonfulls on wax paper.
Mix egg white until stiff.
Add brown sugar and vanilla.
Mix until foamy.
Add 2 cups of pecan halves.
Mix well.
If pecans are fresh, salt and bake them.
Place 1/2 pecan inside pitted date.
Roll in sugar.
Melt in top of double boiler the first 3 ingredients, then add pecan halves.
Drop by teaspoonfuls onto wax paper on cookie sheets.
Chill.
Use your favorite pecan pie recipe, but instead of the pecans, add 1 cup smooth peanut butter.
You can add a few chopped pecans, if desired.
he batter into pan. Drop Pecan Mixture by spoonfuls on batter
he sugar evenly. Using a candy thermometer, cook the sugar until
ackground for fruit, cookies, and candy.
2 large eggs 3
br>
For the smaller recipe, roll dough into a rectangle
to make the hot pecan sauce, combine candy bars and heavy cream
ook, without stirring, until a candy thermometer reads 238 degrees (soft
Mix sugar, salt, milk and Karo syrup in heavy 3-quart pan and cook to soft ball stage.
Add butter and vanilla.
Beat until cool.
Add pecan halves and drop by tablespoons onto wax paper. When firm, store in closed container.
You've never tasted candy until you've had a pecan praline.
They are sinfully delicious and rich and this recipe is more sinful than most.
Enjoy!
50 degrees F on a candy thermometer), 5 to 7 minutes