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     Title: PRALINES AND VARIATIONS
Categories: Candies, La_times
     Yield: 3 Dozen

          WALDINE VAN GEFFEN VGHC42A
 1-1/2 c  Granulated sugar
   3/4 c  Light-brown sugar; pack
   1/2 c  Milk
     1 ts Vanilla extract
     6 tb Butter
 1-1/2 c  Pecans; chop

 Combine sugars, milk, vanilla extract and butter in saucepan. Bring to boil
 over high heat. Add pecans. Continue to boil until mixture reaches
 soft-ball stage of 238 to 240°, stirring constantly. Test for soft-ball
 stage by dropping a spoonful into cup of cold water. If it clings together
 in ball, it is ready. Remove from heat. Stir until mixture thickens,
 becomes creamy and cloudy and pecans stay suspended in mixture. Spoon out
 onto buttered wax paper, foil or parchment paper. When using wax paper, be
 sure to buffer with newspaper underneath, as hot wax will transfer to
 whatever is beneath.

 VARIATIONS

 CHOCOLATE PRALINES-

 Just before praline
 mixture reaches softball stage, remove from heat and add 1/2 c semisweet
 chocolate chips. Stir until mixed well. Spoon out onto paper or foil.
 Chocolate will help thicken mixture.

 PEANUT BUTTER PRALINES-

 Just before
 praline mixture reaches soft-ball stage, remove from heat and add 1/3 cup
 peanut butter. Stir until mixed well. Spoon out onto paper or foil. Peanut
 butter will help thicken mixture.

 CHOCOLATE-PEANUT BUTTER PRALINES-

 Just before praline mixture reaches
 soft-ball stage, remove from heat and add 1/4 cup semisweet chocolate chips
 and 1/6 cup peanut butter. Stir until mixed well. Spoon out onto paper or
 foil. Chocolate and peanut butter will help thicken mixture.

 Source: Dale Curry.

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