How to make it

  • 1.. In a large kettle (about 8 quarts), combine Isomalt, baking soda, buttermilk and salt or salt substitute. Cook over high heat 5 minutes, being sure to stir frequently and to scrape bottom and crevices of kettle. Cook to 234 degrees F. on a candy thermometer. Remove from heat. Add margarine and 2-1/3 cups pecan halves. Cook stirring continuously to soft ball stage. Remove and let stand just a minute or two. Then with a spoon, beat until thickened and creamy.
  • 2.. Immediately drop by 2" tablespoonfuls onto waxed paper or a cookie sheet. Dot with perfect pecans. Press pecan into each piece of candy.
  • Calories: 39.2
  • Protein: .531 g
  • Sodium: 23.7 mg
  • Cholesterol: .134 mg
  • Fat: 3.89 g
  • Carbohydrates: 1.13 g
  • Exchanges: 1/2 Fat
  • Source: The Diabetic Dessert Cookbook

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  • modmom50 10 years ago
    I love pralines but I have a question what is isomalt? That one is a new one on me but then lots of things are new to me especially the older I get LOL
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