VERIFIED BY Taste of Home Test Kitchen
- 3 teaspoons butter
- 1/2 cup butter, cubed
- 2 cups sugar
- 1 cup packed brown sugar
- 1 cup half-and-half cream
- 1/2 cup sweetened condensed milk
- 1 tablespoon light corn syrup
- Dash salt
- 3 cups pecan halves
- 1/2 teaspoon vanilla extract
- Line three baking sheets with foil and grease the foil with 1 teaspoon butter each; set aside.
- In a large heavy saucepan over medium heat, melt cubed butter. Stir in sugars, cream, milk, corn syrup and salt; cook and stir until mixture comes to a boil. Cook, stirring occasionally, until a candy thermometer reads 236° (soft-ball stage), about 20 minutes.
- Remove from heat; stir in pecans and vanilla. Cool, without stirring, to 170°, about 20 minutes. Stir with a wooden spoon until mixture just begins to thicken but is still glossy, about 2 minutes.
- Quickly drop by rounded tablespoonfuls onto prepared baking sheets. Let stand until pralines are set and no longer glossy. Refrigerate 1 hour or until completely set. Store in an airtight container in the refrigerator. Yield: about 2-1/4 pounds.
Originally published as Texas Pecan Pralines in Country Woman Christmas Annual 2013