On Sun 23 Jan 2005 09:41:17a, Scott called across the abyss...

> 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.
>

You might be right, but the recipe calls for it added before cooking and
that's always the way I've done it. The flavor of the finished product
certainly tastes of vanilla.

Wayne