1 cup light brown sugar, firmly packed
1 cup granulated sugar
1 tablespoon light corn syrup
1 tablespoon unsalted butter
1 cup chopped pecans

  1. 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 (238F).
  2. 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.
  3. Store the pralines in an airtight tin.

Chef: flawless, every bit has pecans and they are crisp, but don't get stuck in the teeth

Personal/Team: These were WAY to sweet for me, I would need to have them crumbled into tiny bits on ice cream or something to kill that pure sugar taste.

Lessons Learned: for me, this is not a stand-alone cookie. It's similar to the peaunut brittle, but not as sticky or quite to that cracking stage.