Milk Chocolate Praline



3 Cup Sugar
1/2 Teaspoon Salt
3/4 Cup Water
12 Ounce Milk Chocolate Morsels
1/4 Cup Corn syrup - light
1 Cup Pecans - coarsely chopped
1 Teaspoon Vinegar
.
In a large saucepan, combine sugar, water, corn syrup, vinegar and salt.
Bring to full boil, stirring constantly. Boil 3 minutes without stirring.
Remove from heat; cool 5 minutes. Add chocolate morsels; stir quickly until
melted. Stir in pecans. Quickly drop by measuring tablespoonfuls onto
foil-lined cookie sheets (work as rapidly as possible as mixture tend to set
up quickly). Garnish with pecan halves, if desired.

Refrigerate until set (about 20 minutes). Peel candies off to serve. Store
in refrigerator.

Makes 4 dozen 2" candies.

Toll House Heritage Cookbook, Rev. 1984.
From Tony Balano.
Home Cookin 4.8 Chapter: Candies
Servings: 6