Mexican Pralines
1 cup firmly packed brown sugar
1 cup sugar
1 tablespoon corn syrup
1 tablespoon butter
5 tablespoons water
3 cups whole pecans
In large 2-quart saucepan combine brown sugar, white sugar, corn syrup,
butter and margarine and water. Bring to a boil. Add whole nuts and
continue cooking over medium heat until candy reaches soft ball state
(238�F). Remove from heat and stir rapidly until mixture just begins to
lose its gloss. Quickly drop sugar from teaspoon onto waxed paper and
allow to harden. Makes about 3 dozen.
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