- Butter sides of a heavy 2-quart saucepan. In saucepan combine sugars and half-and-half. Cook and stir over medium-high heat till mixture boils. Clip a candy thermometer to pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring occasionally, till thermometer registers 234 degree F, soft-ball stage (16 to 18 minutes).
- Remove pan from heat. Add butter; do not stir. Cool, without stirring, to 150 degree F (about 30 minutes).
- Remove thermometer from saucepan. Stir in pecans. Beat vigorously with a wooden spoon till mixture just begins to thicken but is still glossy (about 3 minutes). Working quickly, drop candy by spoonfuls onto parchment or waxed paper. When firm, store in a tightly covered container. Makes about 36 pieces.
From the Test Kitchen
Prepare as above, except add 2 ounces unsweetened chocolate, finely chopped, with the butter. Nutrition Facts per piece: 125 cal., 7 g total fat (2 g sat. fat)
Nutrition Facts (Southern Pralines)
- Per serving:
- 125 kcal ,
- 6 g fat
- (1 g sat. fat ,
- 5 mg chol. ,
- 17 mg sodium ,
- 18 g carb. ,
- 1 g fiber ,
- 1 g pro.