Ingredients
24
24 servings
- •1 ½ cups brown sugar
- •1 ½ cups white sugar
- •½ teaspoon baking soda
- •1 cup sour cream
- •2 tablespoons light corn syrup
- •2 tablespoons butter, softened
- •1 teaspoon vanilla extract
- •2 cups chopped pecans
- •24 pecan halves
Instructions
- Lightly 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.
Nutritional Facts
Per 24 servings
- Calories: 208
- Carbohydrate: 29g
- Fat: 11g
- Fiber: 1g
- Protein: 1g
- Sugar: 27g
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