New Orleans Pralines

Course : Candy
Serves: 1
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1 cup light brown sugar -- firmly packed
1/2 cup sugar
1/2 cup evaporated milk -- undiluted
1/4 cup light corn syrup
1 tablespoon margarine
1 teaspoon pure vanilla extract
1 1/2 cups pecans or walnuts -- coarsely broken

Preparation / Directions:

Makes about 24 (3-inch) pralines 1. Stir together sugars, milk and corn syrup in heavy 3-quart saucepan; cook over very low heat about 1 hour, stirring frequently, until temperature reaches 238 F. on candy thermometer, or until small amount of mixture dropped into very cold water forms a soft ball which flattens on removal from water. 2. Remove from heat; add margarine and vanilla and beat about 1 minute, or until well blended. 3. Add nuts; stir until coated. 4. Quickly drop by tablespoonfuls onto waxed paper placed on cookie sheets. 5. When cool and set, remove from paper. NOTE: Mixture will curdle if cooked too rapidly.

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