Pecan Pralines Pecan Pralines Pecan Pralines Praline Popcorn Crunch Pecan Pralines 1 cup brown sugar 1 cup granulated sugar 1/2 cup heavy cream Pince of baking soda 2 tablespoons butter 2 cups pecan halves 1/2 to 1 teaspoon vanilla Place all ingredients in a heavy bottomed sauce pan. Heat until ingredients reach 238 degrees, or soft ball stage. Use candy thermometer. Drop by Tablespoonfuls on well greased or non-stick baking sheet or greased waxed paper. Allow to cool to room temperature. Serves 8 Pecan Pralines Sharon Clifton, Macon GA 2 cups granulated sugar 1 cup dark brown sugar 1/2 cup sweet milk 1/2 can sweetened condensed milk 1/2 stick butter 1/4 tsp. salt Bring to a boil and add 3 cups chopped pecans. Cook to soft boil stage (Approximately 10-15 minutes. Drip onto wax paper that has been greased with butter.  Let cool and enjoy. Pecan Pralines 1 cup dark brown sugar 1 cup white sugar 1/2 cup cream 2  Tbsp butter 1 cup schley or stuart pecans, preferrably Mix sugar in water or cream and boil to 228 degrees [Use candy thermometer].  Add butter and chopped pecans. Cook to 236 degrees. Cool without stirring, then beat, drop by spoonfuls on a lightly greased sheet or waxed paper. Mrs. Stuart Dyer, Macon GA Praline Popcorn Crunch 12 cups Popped [and salted] popcorn 1 cup Firmly packed brown sugar 1/2 cup butter 1/4 cup Honey 1/2 teaspoon Baking soda 1/2 teaspoon Pure Vanilla Extract 1 cup Pecan halves Place popcorn in greased 15x10 baking pan. In a 1 1/2 quart heavy saucepan, combine brown sugar, butter and honey. Cook over medium heat until boiling, stirring constantly with a wooden spoon.  Continue cooking at a gentle boil for 5 minutes. Remove from heat. Stir in baking soda and vanilla. Slowly pour mixture over popped corn. Add pecans and stir gently until pecans and popcorn are evenly coated. Bake at 300 F for 15 minutes.   Stir and bake 5 minutes more. Turn out on waxed paper. Cool, break into chunks and store in tightly covered container.