Pralines #3


Category: sweet



3 cups light brown sugar
1 cup cream
1 tsp vanilla
2 T margerine
2 cups chopped pecans


Stir sugar and cream together until sugar is dissolved. Bring to a boil and cook to 232 degrees on a candy thermometer or to soft ball stage. Remove from heat and cool. After cooled add vanilla, margerine and nuts. Beat until creamy. Drop on wax paper.

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