Featured Author
Featured Author

Sunday, January 6, 2008


  • 1 cup light brown sugar, packed
  • 1 cup granulated sugar
  • ½ cup light cream
  • 1 ½ cups pecans, halved
  • 2 tablespoons butter

    Combine sugars and cream in a heavy 2-quart saucepan and bring to boil over medium heat, stirring occasionally with a wooden spoon, until mixture forms a thick syrup.

    Add pecans and butter and continue to cook over medium heat, stirring frequently.

    Remove sauce pan to a heatproof surface (such as a wire rack) and let cool for 10 minutes.

    Use a tablespoon to drop rounded balls of the mixture onto sheet wax paper or foil, leaving about 3 inches between each ball for pralines to spread. Allow to cool.

    Makes about 12 candies.