Mexican Soft Pralines (Dulces con Nueces) Pecans are a large crop both in Arizona and New Mexico.
1 cup brown sugar 4 tablespoons butter 1 cup half-and-half 2 tablespoons light corn syrup 2 tablespoons dark rum 1 cup pecans, chopped
Butter a cookie sheet. Place all ingredients in a small stainless steel pan and bring to a simmer over medium heat, stirring frequently to prevent burning. Cook gently until the mixture thickens enough so that a spoonful dropped on the buttered sheet holds together, about 30 to 40 minutes.
Using a large spoon, drop mounds of the candy on the sheet and allow to cool. If the candy does not harden sufficiently, refrigerate it for 2 hours.
