1 cup granulated sugar
1 cup light brown sugar, packed
1/2 cup soy milk or soy creamer
2 Tbsp. soy margarine
1 tsp. vanilla
1 cup pecans
•Put the sugars and soy milk in a saucepan and cook over low heat, stirring constantly, until the sugar is dissolved. Raise the heat to medium and continue to cook, stirring constantly, until boiling. Reduce the heat and continue cooking to soft ball stage*, about 234°F on a candy thermometer. Remove from the heat.
•Add the margarine and vanilla, but do not stir. Let cool for 5 minutes and then stir in the nuts. Beat with a wooden spoon until thickened and no longer glossy, about 2 to 3 minutes.
•Quickly spoon onto greased baking sheets or waxed paper. If the mixture becomes too thick to drop from a spoon, add a little hot water, no more than half a teaspoon at a time.
Makes about 36 pralines
*Note: To test for the soft ball stage, drop a small amount of syrup into chilled water. It should form a ball that flattens when picked up with your fingers (234°F to 240°F).
These turned out good. I found this recipe here: http://blog.vegcooking.com/2008/06/vegan_pralines.php