Laurel Valley Plantation Christmas Pralines
1 cup white sugar
1 cup brown sugar
Pinch of salt
2 Tablespoons corn syrup
1 cup sour cream
2 Tablespoons margarine
1 Tablespoon vanilla
1-2 cups pecans (whole or large pieces) (hint -- the more the better)
In a very heavy pot, cast iron 3 quart pot works well, cook over medium
heat the sugars, syrup and sour cream until it reaches the soft ball
stage (234-240 degrees F on a candy thermometer). Remove from heat.
Add butter and vanilla. Beat to cool a little (you should hear a
popping sound) then add pecans. Continue to beat until cloudy and
thicker. (still working on those popping sounds) Drop quickly onto
waxed paper or a cool surface. Store covered when set. Crumbs make
good ice cream topping.
HUGS JANET
"In our hands we hold today; In our dreams we hold
tomorrow; In our hearts we hold forever".
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