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Ingredients

1 ½ cups brown sugar 1 ½ cups white sugar ½ teaspoon baking soda 1 cup sour cream 2 tablespoons light corn syrup 2 tablespoons butter, softened 1 teaspoon vanilla extract 2 cups chopped pecans 24 pecan halves

Nutrition Info

208 calories carbohydrate: 29.2 g cholesterol: 6.8 mg fat: 10.6 g fiber: 1 g protein: 1.3 g saturatedFat: 2.5 g servingSize: - sodium: 43 mg sugar: 26.7 g transFat: : - unsaturatedFat: : -

Lightly grease the inside of a 4-quart saucepan. Line a baking sheet with waxed paper.
Stir the brown sugar, white sugar, baking soda, sour cream, and corn syrup together in the oiled pan, place over low heat. Cook and stir continually until the sugars are dissolved. Wipe any sugar crystals above the liquid line with a pastry brush moistened with cold water. Bring to a boil over medium-high heat. Do not stir once the sugar syrup begins to boil. Heat to 240 degrees F (115 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat, stir in the butter, vanilla, and chopped pecans.
Drop spoonfuls of the mixture 2 inches apart onto the prepared baking sheets. Press a pecan half into the top of each praline. Allow to cool completely. Store in an airtight container in a cool place.

24 pralines

Delicious candy and pretty easy to make.