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.
Featured In: 18 Thanksgiving Cheesecakes
- 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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