Cook sugar, cream, pecans, soda and salt together in a 3 qt. heavy saucepan that has been greased with butter until it reaches 236-238 degrees F on candy thermometer. Begin by using high cooking heat, then reduce heat enough after it reaches boiling point to maintain rolling boil; stir frequently. Remove from heat and add vanilla and butter. Cool slightly, and beat until correct consistency for dropping. Working rapidly, drop by teaspoonfuls on waxed paper. The first pralines may seem too thin, but the candy thickens very fast and remaining patties will be firmer.
By Robin from Washington, IA
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