Creamy Pralines II

1. 1

   In a large sauce pan bring sugar and all liquid ingredients to 210 degrees on the candy thermometer.

2. 2

   Add baking soda and pecans.

3. 3

   Stir constantly, bringing up to 230 degrees (firm ball stage) of a second boil.

4. 4

   Remove from heat; add vanilla and mix until it thickens and loses shiny gloss.

5. 5

   Drop by spoonfuls onto wax paper to cool.

6. 6

   If mixture becomes too hard, loosen with a teaspoon of hot water.

7. 7

   May be frozen or kept in airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.