1. Lightly spray baking sheet. 2. In a small heavy saucepan, combine sugar and water and bring to a simmer over low heat, stirring occassionally, until sugar melts. Increase heat to medium-high and cook, without stirring, until syrup turns medium amber, 3 to 5 minutes. 3. Immediately remove from heat and stir in pecans. Pour onto prepared baking sheet, spreading in a thin layer. Let stand until praline is cool and brittle. 4. Slide a metal spatula under praline to loosen it from pan; crack into small pieces. 5. Place in a food processor and pulse until coarsely crushed or ground. This will keep tightly covered, at room temp., for up to 3 days. Makes 1 cup. 35 calories per tablespoon; 1 gram fat. Posted to JEWISH-FOOD digest by Barry Shub
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|Serving Size: 1 Serving (366g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 177 (13%)|
|Amt Per Serving||% DV|
|Total Fat 19.6g||26 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 11.1g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 0mg||0 %|
|Sodium 1.2mg||0 %|
|Potassium 118.1mg||3 %|
|Total Carbohydrate 303.7g||89 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 301.1g|
|Protein 2.5g||4 %|
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Calories per serving: 1349
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