Stir together first 5 ingredients in a heavy 3-quart saucepan.
Bring to a boil over medium heat, stirring constantly. Boil,
stirring constantly, 7 to 8 minutes or until a candy thermometer
registers 234°.
Remove from heat, and vigorously stir in pecans. Spoon pecan
mixture onto wax paper, spreading in an even layer. Let stand 20
minutes or until firm. Break praline-coated pecans apart into
pieces. Store in an airtight container at room temperature up to
1 week. Freeze in an airtight container or zip-top plastic freezer
bag up to 1 month.
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