With pecans so plentiful in Texas, these sweet crunchy nuts have become an expected tradition. Everyone in my family asks me to make them again and again for festive gatherings.
- 1 cup sugar
- 1 cup packed brown sugar
- 1/2 cup water
- 2 tablespoons honey
- 1/2 teaspoon ground cinnamon
- 3 teaspoons vanilla extract
- 1/4 teaspoon rum extract
- 3 cups pecan halves
- In a heavy saucepan, combine the sugars, water, honey and cinnamon. Bring to a boil over medium heat; do not stir. Cook over medium heat until a candy thermometer reads 240° (soft-ball stage). Remove from the heat; add extracts. Cool to lukewarm without stirring.
- Beat with a mixer for 2-3 minutes or until creamy. Stir in pecans until coated. Turn onto waxed paper (mixture will be sticky); separate large clumps. Cool for several hours or until dry and sugary. Store in an airtight container. Yield: 3 cups.
Originally published as Praline Pecans in Country Woman Christmas Annual 2004, p24
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