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Categories:Viewed: 30 - Published at: 5 years ago
Ingredients
- 6 c. Colonial golden yellow soft sugar
- 2 c. Colonial granulated sugar
- 1 1/2 c. water
- 4 c. shelled pecans
Method
- Boil sugar and water to a temperature of 238° (or until a soft ball forms in cold water).
- Remove cooked syrup from fire.
- Add pecans. Return mixture to the fire until it again comes to a boil. Remove from fire and stir until syrup becomes slightly cloudy. Pour a large spoonful of the nut and syrup mixture on waxed paper to form a praline.
- Makes about 35.