Categories: Candies, Southwest, Usenet 
      Yield: 1 batch 
  
      1 c  Milk 
      1 c  Sugar, granulated 
      1 c  Dark brown sugar, 
           -firmly packed 
      1 t  Vanilla extract 
      3 T  Corn syrup, dark 
      8 oz Pecan halves 
    3/4 c  Water, boiling 
     24    Cupcake papers 
  
  Place the white sugar, brown sugar, milk and corn syrup in a heavy about 
  3-quart saucepan over medium-high heat.  Stir to thoroughly dissolve. 
   
  Measuring the temperature with a candy thermometer, stir constantly with a 
  long-handled wooden spoon.  When the mixture reaches "jelly" temperature on 
  the thermometer (220 degrees), it will bubble furiously.  Splattering is a 
  danger (this is why you want a spoon with a long handle).  You may wish to 
  wear heavy rubber gloves for further protection.  Continue stirring until 
  mixture reaches 256 degrees ("medium-ball" stage). 
   
  Remove from heat, add vanilla and let it sit for 10 minutes.  During this 
  time, set out the cupcake papers on the countertop and place 3-4 pecan 
  halves in each paper. 
   
  Beat the mixture by hand with the wooden spoon, while it is still in the 
  pan, until it loses its glossy sheen. This can take up to 10 minutes or 
  more, and calls for a strong arm. 
   
  At this point, the mixture will very quickly begin to form lumps and harden 
  in the pan. As this begins to happen, return the pan to low heat; add 
  boiling hot water a tablespoon at a time, and beat out the lumps until 
  nearly all are gone. Add just enough water so that the mixture is somewhat 
  runny and has lost much of its previous lumpy consistency (no more than 
  about     3/4 cup of water, and often much less.) Leaving a few lumps is 
  permissible and often unavoidable. 
   
  Remove from heat and spoon it into the cupcake papers.  Let it harden for 
  20-30 minutes, then remove papers.  Be sure not to let the papers remain on 
  after the candy has hardened somewhat or they will be difficult to remove 
  later. 
   
  Store the pralines in an airtight container. 
   
  NOTES: 
   
  *   Texas-style creamy pecan cookies -- My family is from Texas, and we 
  dearly love "authentic" Mexican food. Authentic as defined by my father: 
  home-style Tex-Mex. (On a trip to Acapulco, he complained that he couldn't 
  find any real Mexican food in the whole damn town.) 
   
  We feel that the perfect ending to an orgy of tacos, enchiladas, tamales, 
  beans, rice and Dos Equis beer is pralines.  However, we have been 
  consistently disappointed by the pralines served at restaurants.  They are 
  always either crystalline and crunchy, or sticky like undercooked taffy. 
  Both are equally unacceptable. 
   
  At the age of 10, I decided to try my hand at making pralines, and happened 
  on a recipe in a current (1958) issue of _The Ladies Home Journal_, which I 
  accidently adapted to make the perfect praline, not gooey, not crunchy, but 
  of a solid consistency that becomes creamy in texture as it is eaten. The 
  secret is to first screw up the recipe (at this point you are tempted to 
  throw the whole thing out, including the pot) and then rectify the mistake 
  into a wonderfully sinful sugary concoction. Now, no Mexican dinner or 
  Christmas candy plate at our house is complete without them. Yield: Makes 
  16-24. 
   
  : Difficulty:  moderate to hard. 
  : Time:  30 minutes cooking, 30 minutes cooling. 
  : Precision:  Measure the ingredients and the temperatures. 
   
  : Pamela McGarvey 
  : UCLA Comprehensive Epilepsy Program 
  : {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam 
   
  : Copyright (C) 1986 USENET Community Trust