In article >,
Wayne Boatwright > wrote:

> Pecan Pralines
>
> 2 cups white sugar
> 1 cup dark brown sugar
> 2 cups water
> 1 teaspoon pure vanilla extract
> 2 tablespoons butter
> 2 cups small pecan halves (or broken, not chopped) larger pecan halves
>
> Combine all ingredients, except butter and pecans, in a 3 quart saucepan.
> Cook at a full boil, stirring occasionally, until a thread forms, or to 234
> degrees F. Remove from heat. Add butter and pecans, stirring for 5-6
> minutes with a wooden spoon, or until mixture begins to lose its gloss and
> appears slightly granular. Then drop by spoonfulls on doubled waxed paper,
> to make pralines 2 to 2-1/2 inches in diameter. Allow to cool completely,
> then peel away from paper. Store tightly covered.

Shouldn't the vanilla be added at the end, right after the butter and
pecans? I would think that most of the flavor would be lost if you add
it before the mixture's even heated.

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

<http://www.thecoffeefaq.com/>