These are the kind of simple pralines they serve at Loma Linda and other old-fashioned Tex-Mex restaurants.
- 1 cup light brown sugar, firmly packed
- 1 cup granulated sugar
- 1 tablespoon light corn syrup
- 1 tablespoon unsalted butter
- 1 cup chopped pecans
- Aluminum foil, sprayed with nonstick cooking spray
Combine the sugars, syrup, butter, and 5 tablespoons water in a saucepan over medium heat. Bring to a boil. Add the pecans and continue cooking until the mixture reaches the soft ball stage (238°F).
Remove the pan from the heat and stir vigorously with a wooden spoon until the candy begins to turn opaque. Quickly drop spoonfuls onto aluminum foil and allow to harden.