Trailer Choir's Creamy Louisiana Pecan Pralines
Cook Time: Varies | Serves: 2 Dozen
- 2 cups sugar
- 1/2 cup Steen's Louisiana Cane Syrup
- 1/2 cup water
- 2 cups pecan halves
- 1/2 stick butter
- 1 tbsp vanilla
In a heavy 3 qt saucepan, combine sugar, cane syrup, water and pecans. Stir over medium heat until sugar is dissolved, and mixture comes to a boil. Cook, stirring occasionally, until mixture reaches "soft ball" stage (a small amount forms a soft ball when dropped into cold water-very important to not OVERCOOK!).
Remove saucepan from heat, quickly add butter and vanilla. Allow candy to cool. Whip until mixture gradually changes to lighter color and becomes creamy.
Drop by tablespoon on greased cookie sheet. Work quickly. Push mixture from tablespoon with a teaspoon before praline becomes too firm to shape.