posted by Connie 04-10-101 11:20 AM
Blue Ribbon Praline Candy
Start to finish: 25 min.
1 (4-serving-size) pkg. cook-and-serve butterscotch pudding mix
1 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup evaporated milk
1 Tbsp. butter
1-1/2 cups toasted pecan halves
Line cookie sheet with waxed paper; set aside.
In 2-quart saucepan, combine pudding mix, granulated sugar, brown sugar, evaporated milk, and butter. Cook and stir over medium heat until mixture boils (about 12 minutes). Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring frequently, until thermometer registers 234 degrees F, soft-ball stage (8 to 10 minutes). Remove saucepan from heat. Remove candy thermometer.
Stir in pecans. Beat with a wooden spoon until candy just begins to thicken but is still glossy (about 3 minutes). Working quickly, drop by teaspoonfuls onto prepared cookie sheet. (If candy sets up too much, add a few drops of hot water and stir until smooth again.) Let stand until firm.
Makes about 30 pieces.
Per piece: 99 cal., 5 g total fat (1 g sat. fat), 2 mg chol., 27 mg sodium, 14 g carbo., 1 g fiber, and 1 g pro. Dietary exchanges: 1 other carbohydrate, 1/2 fat.