- 1 cup sugar
- 2/3 cup milk
- 1/2 cup maple syrup
- 2 tablespoons butter
- 3/4 cup coarsely chopped pecans, toasted
- In a heavy 1-qt. saucepan, combine sugar, milk and syrup. Cook and stir over medium heat until mixture boils. Reduce heat to medium-low. Cook, uncovered, until a candy thermometer reads 234° (soft-ball stage), stirring occasionally.
- Remove from the heat. Add butter; do not stir. Cool, without stirring, to 160°. Stir in pecans. Beat vigorously with a wooden spoon until mixture just begins to thicken but is still glossy. Quickly drop by spoonfuls onto waxed paper. Cool. Store in an airtight container. Yield: about 1 pound.
Originally published as Maple Pralines in Country Woman Christmas Annual 2002, p38
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