Pralines II So Tasty

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Pralines II

"Delicious candy and quite clean to make."

Ingredients :

1 half of cups brown sugar
1 1/2 cups white sugar
1/2 teaspoon baking soda
1 cup sour cream
2 tablespoons light corn syrup
2 tablespoons butter, softened
1 teaspoon vanilla extract
2 cups chopped pecans
24 pecan halves

Instructions :

Prep : 15M	Cook : 24M	Ready in : 1H

Lightly grease the interior of a 4-quart saucepan. Line a baking sheet with waxed paper.
Stir the brown sugar, white sugar, baking soda, sour cream, and corn syrup together inside the oiled pan; vicinity over low warmness. Cook and stir constantly until the sugars are dissolved. Wipe any sugar crystals above the liquid line with a pastry brush moistened with bloodless water. Bring to a boil over medium-excessive warmness. Do now not stir as soon as the sugar syrup begins to boil. Heat to 240 ranges F (one hundred fifteen stages C), or until a small quantity of syrup dropped into cold water forms a tender ball that flattens while removed from the water and located on a flat surface. Remove from heat; stir in the butter, vanilla, and chopped pecans.
Drop spoonfuls of the mixture 2 inches apart onto the prepared baking sheets. Press a pecan 1/2 into the top of every praline. Allow to chill absolutely. Store in an airtight box in a fab region.

Notes :

Reynolds® parchment can be used for easier cleanup/removal from the pan.

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