Mexican Soft Pralines
(Dulces con Nueces)
Pecans are a large crop both in Arizona and New Mexico.
- 1 cup brown sugar
- 4 tablespoons butter
- 1 cup half-and-half
- 2 tablespoons
light corn syrup
- 2 tablespoons dark rum
- 1 cup pecans, chopped
- Butter a cookie sheet.
- Place all ingredients in a small stainless steel pan and
bring to a simmer over medium heat, stirring frequently to prevent burning. Cook
gently until the mixture thickens enough so that a spoonful dropped on the buttered
sheet holds together, about 30 to 40 minutes.
- Using a large spoon, drop mounds of the candy onto the cookie sheet and allow to cool.
- If the candy does not harden sufficiently, refrigerate it for 2 hours.
Yield: 8 pralines