Creamy Pralines

2cupswhite sugar
3-4cuppet milk
2/3cupboiling water
1/3cupwhite Karo syrup
1teaspoonvanilla (optional)

Add 1/2 teaspoon soda, bring to boil again, and add 2 cups pecans. Stir constantly, continuing to firm ball stage. Remove from heat, and beat until it thickens and loses shiny gloss. Drop by spoonfuls onto wax paper. Add teaspoon hot water if it becomes too hard.

May be frozen or kept in an air tight container. Vanilla may be added at end of cooking.

Copyright © 2002, Mary S. Van Deusen