2 cups sugar
2 cups white corn syrup (Karo)
1 lb. sweet cream butter
2 cups whipping cream
2 t. vanilla
7 cups pecans
 | Cook sugar and syrup together until candy thermometer reaches 245 degrees (soft ball stage). |
| Remove from heat. Add butter and stir until dissolved. Add whipping cream slowly. Return to heat and cook until candy thermometer reaches 242 degrees, stirring constantly. This will take almost an hour. |
| Remove from heat. Stir in vanilla and pecans. Drop by spoonfuls onto sprayed
or greased aluminum foil. Makes 60-80 pralines. |
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