Praline Pecans

1-1/2 c. sugar
3/4 c. packed brown sugar
1/2 c. butter
1/2 c. milk
2 T. corn syrup
5 c. toasted pecans halves

Stir together first 5 ingredients in a heavy 3-quart saucepan. Bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, 7 to 8 minutes, or until a candy thermometer reaches 234-degrees.

Remove from heat and vigorously stir in pecans. Spoon pecan mixture onto wax paper, spreading to an even layer. Let stand 20 minutes or until firm. Break praline-coated pecans apart into pieces. Store in an airtight container at room temperature for up to 1 week. Freeze in an airtight container or zip-lock freezer bag for up to 1 month.

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