Pecan Pralines
Pecan Pralines
Pecan Pralines
Praline Popcorn Crunch


Pecan Pralines

1 cup brown sugar
1 cup granulated sugar
1/2 cup heavy cream
Pince of baking soda
2 tablespoons butter
2 cups pecan halves
1/2 to 1 teaspoon vanilla

Place all ingredients in a heavy bottomed sauce pan. Heat until
ingredients reach 238 degrees, or soft ball stage. Use candy thermometer.
Drop by Tablespoonfuls on well greased or non-stick baking sheet or
greased waxed paper. Allow to cool to room temperature.

Serves 8



Pecan Pralines
Sharon Clifton, Macon GA

2 cups granulated sugar
1 cup dark brown sugar
1/2 cup sweet milk
1/2 can sweetened condensed milk
1/2 stick butter
1/4 tsp. salt

Bring to a boil and add 3 cups chopped pecans. Cook to soft boil stage
(Approximately 10-15 minutes. Drip onto wax paper that has been greased
with butter. Let cool and enjoy.



Pecan Pralines

1 cup dark brown sugar
1 cup white sugar
1/2 cup cream
2 Tbsp butter
1 cup schley or stuart pecans, preferrably

Mix sugar in water or cream and boil to 228 degrees [Use candy
thermometer]. Add butter and chopped pecans. Cook to 236 degrees. Cool
without stirring, then beat, drop by spoonfuls on a lightly greased sheet
or waxed paper. Mrs. Stuart Dyer, Macon GA



Praline Popcorn Crunch

12 cups Popped [and salted] popcorn
1 cup Firmly packed brown sugar
1/2 cup butter
1/4 cup Honey
1/2 teaspoon Baking soda
1/2 teaspoon Pure Vanilla Extract
1 cup Pecan halves

Place popcorn in greased 15x10 baking pan. In a 1 1/2 quart heavy
saucepan, combine brown sugar, butter and honey. Cook over medium heat
until boiling, stirring constantly with a wooden spoon. Continue cooking
at a gentle boil for 5 minutes. Remove from heat. Stir in baking soda and
vanilla. Slowly pour mixture over popped corn. Add pecans and stir gently
until pecans and popcorn are evenly coated. Bake at 300 F for 15 minutes.
Stir and bake 5 minutes more. Turn out on waxed paper. Cool, break into
chunks and store in tightly covered container.


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