My Mother-In-Law used to live in Georgia with pecan trees in her yard. She would bring me bags of the most fresh, big and beautiful pecan halves! I used an old recipe and added my personal touch of adding instant coffee to the candy. The coffee adds a nice richness that enhances this nutty, buttery treat! You can omit the coffee if you like. The original recipe called for 1 tsp of vanilla, but I love vanilla so up the amount to 1T. Yum!
2Combine all ingredients in a medium saucepan and bring to a boil, stirring constantly.
3Boil until mixture reaches soft boil stage, approximately 238-240 degrees.
4Remove from heat and stir until mixture becomes tickened, cloudy, and pecans stay suspended. The longer you stir, the thicker your praline will be. If you are impatient, yours will be flatter and they will spread. I like them fairly thick and small with just a few pecan halfs per praline.
5Turn out pralines by dropping from your spoon to the desired size. Try to work quickly so all pralines have a similar texture.
6Let cool to room temperature and store in airtight container. If there are any left to store from sampling!