Creamy Pralines II

• 2 cups pecans
• 12 teaspoon baking soda
• 2 cups granulated sugar
• 34 cup evaporated milk
• 23 cup boiling water
• 13 cup light Karo syrup (corn)
• 1 teaspoon vanilla

1. In a large sauce pan bring sugar and all liquid ingredients to 210 degrees on the candy thermometer.
2. Add baking soda and pecans.
3. Stir constantly, bringing up to 230 degrees (firm ball stage) of a second boil.
4. Remove from heat; add vanilla and mix until it thickens and loses shiny gloss.
5. Drop by spoonfuls onto wax paper to cool.
6. If mixture becomes too hard, loosen with a teaspoon of hot water.
7. May be frozen or kept in airtight container.

pecans, baking soda, sugar, milk, boiling water, light karo syrup, vanilla

Taken from www.food.com/recipe/creamy-pralines-ii-51815 (may not work)