Patricia Roth

By Pat Roth

Ingredients
  • Pralines Sugar Free Candy

  • 2 cups Isomalt

  • 1 teaspoon baking soda

  • 1 cup of buttermilk

  • Pinch of salt or salt substitute

  • 2 Tablespoons margarine or butter

  • 2 1/3 cups pecan halves

  • 64 perfect pecan halves (unbroken)

Directions
  1. In a large kettle (about 8 quarts) combine Isomalt, baking soda, buttermilk, and salt or salt substitute.

  2. Cook- to 234 degrees F. on a candy thermometer. Remove from heat. Add margarine and 2 1/3 cups of pecan halves. Cook stirring continuously to soft ball stage. Remove and let stand just a minute or two. Then with a spoon, beat until thickened and creamy.

  3. Immediately drop by 2 " tablespoons onto waxed paper or a cookie sheet. Dot with perfect pecans. Press pecan into each piece of candy.


Nutritional Facts

Servings
10
Calories
39.2
Protein
.531 g
Sodium
23.7 mg
Cholesterol
.134mg
Fat
3.89. g
Carbohydrates
1.13 g

snacks

1 reply

Pat Roth
Pat Roth 2009-12-16 22:45:01 -0600 Report

I have always LOVED Pecan Pralines so am anxious to look for the Isomalt and make the sugar free kind. PR