Recipe of the Week


Prep Time: 30 Minutes
Yields: 30 Pralines

I had to smile when I received this recipe with the unique spelling of the word pralines. The recipe was accompanied by a written prayer that simply said, “Thank God for a prayer answered recently.” What a nice thought. After reviewing the recipe and making a batch, I was so pleased with the quality that I stopped for a moment, bowed my head and said a quick prayer of thanks.

2 cups sugar
1 cup light brown sugar, packed
1 cup milk
2 tbsps Karo® light corn syrup
½ cup butter
2 cups pecans

Combine all ingredients and stir constantly until mixture reaches soft-ball stage (234–240°F). Remove from heat and stir until thickened. Praline mixture should become creamy and cloudy, and pecans should stay in suspension. Drop spoonfuls 1-inch apart onto buttered wax paper, foil or parchment paper. NOTE: When using wax paper, be sure to buffer with newspaper underneath as hot wax will transfer to whatever is beneath it.


































































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