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Monday, July 11, 2011

Praline Crunch

When I think of pralines, I think of Savannah, GA.  When we arrived at the Doubletree in Savannah in the fall of 2006 and I looked out our window, I knew we were in a good location when I saw the Savannah Candy Kitchen was right behind our hotel.  Shortly after checking into our room, we walked over to the candy store.  The aroma of the candy that was being made greeted us first when we walked in the door.  They were making pecan pralines and had samples for tasting.  There was so much to choose from and samples of anything that you wanted to try.  We bought pecan pralines and gophers which are milk chocolate, caramel, and pecan.  We enjoyed our candy while we were there and bought more before leaving for home!

Praline Crunch is good to eat alone or can be used as a garnish on cakes, brownies, or ice cream.  

                                                              Praline Crunch 

3/4 cup sugar
2 cups pecan pieces
3 Tbsp. butter
1 tsp. vanilla

Line a baking sheet with aluminum foil.  Coat with Pam Spray; set aside.  In a large heavy skillet, cook sugar over medium-high heat, shaking skillet occasionally, until sugar starts to melt.  Do not stir.  When sugar starts to melt, reduce heat to low and cook, stirring as needed with a wooden spoon, until all of the sugar is melted and golden brown.  Stir in pecans, butter, and vanilla.  If sugar resolidifies, cook and stir until sugar is melted and nuts are coated.

Spread mixture onto the prepared baking sheet.  Cool completely.  Break into small clusters.
Can be stored in an airtight container in a cool, dry place up to 3 weeks.     

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