Serves: 48
Total Calories: 74
1. In heavy 2-quart saucepan, combine brown sugar, whipping cream and butter mix well. Cook until bubbly, stirring occasionally. Cook uncovered, without stirring, until soft-ball stage (234°F.). Remove saucepan from heat cool 5 minutes.
2. Add sherry beat with wooden spoon until thick and creamy. Quickly stir in pecans. Drop by teaspoonfuls onto waxed paper, forming 2-inch candies.
3. Let stand at room temperature for 30 minutes or until firm. Store in tightly covered container in a cool, dry place.
TIP: * To toast pecans, spread on cookie sheet bake at 350°F. for 4 to 6 minutes or until light golden brown, stirring occasionally.
High Altitude (above 3500 feet): Cook until candy thermometer reaches 224°F.
Nutrition Information Per Serving: Serving Size: 1 Praline * Calories: 80 * Calories from Fat: 35 * % Daily Value: Total Fat: 4 g 6% * Saturated Fat: 1 g 5% * Cholesterol: 5 mg 2% * Sodium: 10 mg 0% * Total Carbohydrate: 11 g 4% * Dietary Fiber: 0 g 0% * Sugars: 10 g * Protein: 0 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 1/2 Fruit, 1 Fat or 1/2 Carbohydrate, 1 Fat
This Sherried Pecan Pralines recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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