pecan praline nuts

here is a recipe that can be used throughout the year when a fancy nut is desired.  these nuts can be served in a pedestal dish along with cocktails or as a dessert topping for ice cream. they are addictive, so be certain to make them when a crowd is coming to avoid eating too many.

i used a lightly sprayed silpat mat on a baking sheet.  first, stir together 1 1/2 cups granulated sugar, 1/2 cup butter, 1/2 cup milk, 2 tablespoons corn syrup in a 3 quart heavy saucepan.  boil over medium heat and stir constantly until a candy thermometer registers 234 degrees.  this takes about eight minutes.

remove the pan from the heat and stir in the pecans.  spread the mixture onto the silpat mat into an even layer.  allow to cool at least one hour before breaking the pecans into pieces.  store in an airtight container for one week.  these nuts can be frozen if desired in a zip top plastic bag for several weeks.