Carolyn's Texas Microwave Pralines

Course : Candy
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This recipe is from Hints From Heloise.


16 ounce brown sugar (dark or light)
8 ounce carton of whipping (heavy) cream (do not whip)
2 cups whole pecans
1 stick butter softened

Preparation / Directions:

Mix brown sugar and cream together in a large (at least 10 cups or 2.5 Liters) microwave-safe bowl until there are no big lumps. Put in the microwave, uncovered, on High for 11 to 14 minutes (we had the best luck heating for 14 minutes)*. Carefully remove the hot bowl and stir in 1 stick softened butter (or cut into 8-10 pats) until blended and add 1 to 2 cups pecans (Heloise says "I think the more the better). Let it sit for a minute or so to thicken a little, then drop by tablespoonfuls onto foil or waxed paper. Let cool. *NOTE: The mixture must be bubbling and hot, hot, hot. Since microwaves vary, you might have to put it back in for a few more minutes.

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  (5 3/4 Stars!)
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