Photography: Randy Mayor; Styling: Melanie J. Clarke
Yield
30 servings (serving size: 1 praline)

"This recipe requires your steadfast attention, so try not to get distracted. The periodic stirring prevents it from boiling over." --CL Reader

These have one-third of the calories in a traditional praline and only a fifth of the fat. Pecans are a great source of protein, fiber, and antioxidants.

How to Make It

Step 1

Combine first 5 ingredients in a large saucepan. Cook over low heat until sugar dissolves, stirring constantly. Continue cooking over low heat until a candy thermometer registers 234° (about 10 minutes); stir occasionally. Remove from heat; let stand 5 minutes.

Step 2

Stir in nuts, butter, and vanilla; beat with a wooden spoon until mixture begins to lose its shine (about 6 minutes). Drop by teaspoonfuls onto wax paper. Let stand 20 minutes or until set.

Step 3

Note: Store pralines in an airtight container for up to 2 weeks.

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