TEXAS CHEWY PRALINES RECIPES

Steps:

• Line 2 baking sheets with aluminum foil.
• Coat with nonstick cooking spray.
• (I have found that using Release aluminum foil works better).
• In a large saucepan over medium heat, combine sugars and corn syrup.
• Heat to 250 degrees F (120 degrees C).
• Remove from heat, and stir in butter until melted.
• Gradually stir in cream.
• Return to heat.
• Cook, stirring constantly, until temperature reaches 242 degrees F (116 degrees C).
• Remove from heat, and stir in vanilla and pecans.
• Drop by spoonful onto prepared pans.
• Cool completely, then wrap each piece individually with plastic.

Steps:

• Line 3 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 until completely set, about 1 hour. Store in an airtight container in the refrigerator.