Pecan Pralines


2 cups Sugar
3/4 cup Pecans; chopped coarse
1/4 teaspoon Salt

Lightly oil a baking sheet.

In a dry heavy saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling pan, until a golden caramel.  Stir in pecans with salt until coated well.  Immediately pour mixture onto baking sheet, tilting baking sheet to make a thin layer, and cool completely, about 20 minutes.

Break praline into shards and carefully remove from the baking sheet.

Praline may be made 2 days ahead, kept between sheets of waxed paper in an airtight container at room temperature.

Source:  Sara Moulton

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