1 1/2 cups brown sugar1 1/2 cups white sugar1/2 teaspoon baking soda1 cup sour cream2 tablespoons light corn syrup2 tablespoons butter, softened1 teaspoon vanilla extract2 cups chopped pecans24 pecan halvesLightly grease the inside of a 4-quart saucepan. Line a baking sheet with waxed paper. Stir the brown sugar, white sugar, baking soda, sour cream, and corn syrup together in the oiled pan; place over low heat. Cook and stir continually until the sugars are dissolved. Wipe any sugar crystals above the liquid line with a pastry brush moistened with cold water. Bring to a boil over medium-high heat. Do not stir once the sugar syrup begins to boil. Heat to 240 degrees F (115 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat; stir in the butter, vanilla, and chopped pecans. Drop spoonfuls of the mixture 2 inches apart onto the prepared baking sheets. Press a pecan half into the top of each praline. Allow to cool completely. Store in an airtight container in a cool place.
Amount Per Serving Calories: 135 | Total Fat: 3g | Cholesterol: 7mg Powered by ESHA Nutrient Database
Servings Per Recipe: 24
Amount Per Serving
Calories: 135
Total Fat: 3g
Cholesterol: 7mg
Sodium: 43mg
Total Carbs: 27.7g
Dietary Fiber: 0g
Protein: 0.3g
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About: Nutrition Info
Reviewed on Nov. 23, 2009 by lydd
Excellent recipe,,, I lined my cookie sheet with graham wafers and poured the mixture over. Cool and broke into pieces,,, extra yummy!!! worth trying,,, you won't be sorry.... lydd Was this review helpful? [ YES ]
17 users found this review helpful Excellent recipe,,, I lined my cookie sheet with graham wafers and poured the mixture over. ...
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