These Praline Squares or Pecan Candy are one of those happy accidents that comes from just enough knowledge. I found a recipe for New Orleans Praline Pieces on epicurious.com that sounded just like what I was looking for.
I had made pralines before and I remembered they always seemed grainy after they set up. So, in an attempt to make them less grainy or not grainy at all, I decided to replace some of the sugar with clear corn syrup as it is an invert sugar and helps reduce crystallization in sugar.
So out comes the pot and in goes everything except the pecans. The butter melts, a candy thermometer is clamped on and the bubbling mass cooks to a temperature of 236 degrees. I removed it from the heat and cooled it to 220°F as instructed. Continue reading