New Mexican Pralines
|Firmly packed brown sugar||1 Cup (16 tbs)|
|Granulated sugar||2 Cup (32 tbs)|
|Light corn syrup||3 Tablespoon|
|Light cream||1 Cup (16 tbs)|
|Shelled pecan halves||1 1⁄4 Cup (20 tbs)|
1 Butter a heavy 3-quart saucepan on the inside.
2 Combine sugars, syrup, salt, cream and butter in the saucepan and stir until well blended.
3 Cook slowly over medium heat until candy reaches the medium firm-ball stage (246°F). Remove from heat.
4 Let candy stand undisturbed for a few minutes. Then add flavoring and pecans and beat a few whips until creamy.
5 Drop by spoonfuls onto wax paper. If candy begins to harden, add a few drops of light cream; place over the lowest heat of the range and stir until creamy; it should drop smoothly from the spoon.