Chewy Caramel Pralines
Source of Recipe
by Marsha
Recipe Introduction
Betty Sparks, Dustin Zee Howell of Norman, shared this same recipe with some tips about the way she makes it.
She says cooking time is critical. If using an electric stove, it may require using a cake cooling rack or wok base to separate the cooking pot from the burner, and she emphasized you must stir constantly. When candy is ready to take up, she drops it on foil sheets. When cool, she wraps it in the foil sheets. It freezes well.
List of Ingredients
2 cups granulated sugar
2 cups white corn syrup
1 pound sweet cream butter
2 cups whipping cream
2 teaspoons vanilla
7 cups coarsely chopped pecansRecipe
In a heavy 6-quart pot, cook together sugar and corn syrup over medium heat until candy thermometer reaches 250 degrees. Remove from heat and add butter. Stir until dissolved. Add whipping cream (not whipped) very slowly, stirring constantly. Return to heat and cook to 242 degrees, stirring constantly. Remove from heat. Add vanilla and pecans. Drop by tablespoons onto buttered cookie sheets. When cool, wrap in plastic wrap. Makes 50 to 55 pralines.
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