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Crunchy Pralines

  • Yield: About 2 dozen


  • 1 pound light brown sugar (about 2 1/2 packed cups)
  • 2 tablespoons butter
  • 1/4 cup water
  • 2 cups pecan pieces


  • M M baking sheet with wax paper.
  • Combine the brown sugar, butter, and water in a heavy saucepan over medium heat. Stir to dissolve the sugar. Continue to stir for 3 to 4 minutes. The mixture will begin to boil. Add the pecans and continue to stir for about 5 minutes.
  • Remove from the heat. Drop by the spoonful onto the wax paper. Let cool. Remove from the paper with a thin knife.
  • Pralines may be store in an airtight container at room temperature for about two weeks.