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Sour Cream Pecan Pralines

2 cups sour cream
3 cups granulated sugar
1 cup light corn syrup
1/2 cup molasses
3/4 teaspoon salt
4 tablespoons dark rum
3 cups pecans

Mix together the sour cream, light corn syrup, molasses, salt, rum
(optional) and two cups of the granulated sugar. Melt the remaining
cup of granulated sugar in a heavy bottomed pot, stirring constantly
until it is caramelized. Pour the mixed ingredients into the melted
sugar at first slowly, stirring rapidly, so that it mixes with the
sugar. Then pour the rest of the mix in. Much steam will be released
in this process, so it is advised to wear a cooking mitten on the
hand that is used to stir.

Cook without stirring until the mixture reaches a temperature of
250 F (midway between the softball and hardball stage.) To accurately
measure the temperature, calibrate and adjust your thermometer for
you elevation.

Place the thermometer in a pot of water and bring it to the boiling
point.

Note the reading on your thermometer. Apply the difference between
the boiling point shown and the true boiling point of 112 F to the
250 F true praline temperature. If, for example, the thermometer
shows the water boiling at 202 F, then subtract 10 degrees from
the praline temperature of 250 F to get the reading of 240 F at
which the praline syrup is done.Add the cleaned pecans all at once.
Fold and mix the pecans into the syrup until thoroughly mixed. Drop
by spoonfuls onto oiled parchment paper or onto an oiled marble
surface. If you wish to individually wrap your fresh pralines, use
wax paper. Do not use plastic wrap, as it will stick to the candy.

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