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Creole Pralines

3 cups of brown sugar
1 cup of heavy cream
1/4 cup butter or oleo
2 TBS light karo syrup
1/4 tsp salt
1 tsp vanilla
1 - 1/2 cups pecan halves

In a large saucepan mix sugar, cream, butter, karo syrup and salt. Boil over a medium heat, stirring occassionally until it reaches the softball stage - about 240 degrees.

Remove from heat; let stand five minutes, then stir in vanilla and pecans. Stir with a spoon until mixture begins to thicken and lose its gloss. Pour out by spoonfuls onto wax paper in 2 to 3 inch diamater puddles. Let cool & enjoy!

Just for fun - try a little chocolate math.

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