How to make it

  • Combine the Sugars, Syrup, Butter and 5 Tbsps. of Water in a Sauce Pan Over Medium Heat. Bring to A Boil. Add the Pecans and Continue Cooking Until the Mixture Reaches the Soft Ball Stage. (238F on The Candy Temp) Remove the Pan from the Heat and Stir Vigorously with a Wooden Spoon Until The Candy Begins to Turn Opaque. Quickly Drop Spoonfuls Onto Aluminum Foil and Allow to Harden. Store the Pralines In An Air Tight Tin.

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