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  • 2 C pecan halves, toasted
  • 2 1/2 C light brown sugar, packed
  • 1/2 C granulated sugar
  • 1 1/4 C whole milk
  • 1/3 C light corn syrup
  • 1/4 tsp salt
  • 1 tsp vanilla


Toast pecans in a heated skillet over medium heat for 2-3 minutes, then let cool.

In a medium sauce pan combine sugars, milk, corn syrup, and salt. Bring to a boil, stirring constantly, over medium-high heat.

Reduce the heat to medium and continue to cook, without stirring, until the mixture reads 240 you’re your candy thermometer, or until a soft ball forms when a small amount of the mixture is dropped into a glass of very cold water. You should be able to flatten the soft ball if you squish it with your fingers.

Remove from heat, and cool without stirring until the side of pan is cool enough to touch with your hands.

Then, add vanilla and pecans and whisk until combined and the mixture thickens a little. This should take about 1-2 min, but do not over mix – it should stay glossy.

Drop the mixture by the tablespoonful onto wax paper, dividing the pecans equally. Let them stand until the candies are firm and no longer tacky or glossy, which will take a few hours.

Store individually wrapped pralines in wax paper in a covered container.

Rachael Ray