3 cups firmlly packed light brown sugar
1/4 tsp cream of tartar
1/8 tsp salt
1 cup milk
2 tbl butter
1 tsp vanilla extract
2 1/4 cups pecan halves
Combine sugar, cream of tartar, salt and milk in a saucepan. Stir over low heat until sugar dissolves. Wipe crystals occasionally from side of pan with wet cheesecloth. Cook to 236-238 degrees on a candy thermometer, or soft-ball stage. Cool to 220 degrees. Add butter, extract and pecans. Beat until creamy. Drop from large spoon onto buttered surface, or wax paper.
Makes 1 1/2 - 2 dozen pralines
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