Ingredients 1 cup sugar1 cup packed brown sugar1 cup milk8 large marshmallows2 cups coarsely chopped pecans2 tablespoons butter1/2 teaspoon vanilla extractDash ground cinnamon View Recipe Directions Lightly butter two baking sheets or line with waxed paper; set aside. In a saucepan, combine the sugars, milk and marshmallows. Cook and stir over low heat until marshmallows are completely melted. Cook over medium heat, stirring occasionally, until a candy thermometer reads 234°-240° (soft-ball stage).Without stirring or scraping, pour hot liquid into another saucepan. Add the pecans, butter, vanilla and cinnamon. Stir rapidly until mixture is thickened and creamy, about 3 minutes. Drop quickly by rounded tablespoonfuls onto prepared pans. Flatten slightly. Let stand until set. Store in an airtight container. Editor's NoteWe recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Nutrition Facts 1 each: 158 calories, 8g fat (1g saturated fat), 4mg cholesterol, 19mg sodium, 21g carbohydrate (19g sugars, 1g fiber), 1g protein. Originally published as Pecan Pralines in Taste of Home April/May 2002 RECOMMENDED VIDEO Follow along as we show you how to make these fantastic recipes from our archive.
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