Lightly coat a few sheets of wax paper or parchment paper with vegetable cooking spray; set aside.
Combine all ingredients in a heavy 3-quart saucepan. Bring to a boil over medium heat, stirring constantly. Boil, uncovered, stirring constantly, for 1 to 2 minutes or until a candy thermometer reaches 220 degrees.
Remove from heat and beat/stir with a wooden spoon for 4 to 6 minutes or just until mixture begins to thicken. Working rapidly, drop by tablespoonfuls onto prepared wax paper; let stand until firm.
Notes: This recipe was passed on by my friend Beth Holland, who often brought these to office party gatherings. She had some notes based on her experiences. It's good to lay the wax paper on top of dishtowels so that when you remove the pralines from the wax paper, they haven't sealed to the counter top. You can use regular brown sugar - the flavor is just more intense with the dark brown. Using a candy thermometer is the best way to get it right. It takes 15-20 minutes total to bring ingredients from room temperature to 220 degrees. The timing on beating after removing from heat varies - pay attention to the texture. If you go too long, the mixture will "seize up" and it will be almost impossible to spoon them out. If something happens and they don't turn out quite right, break into pieces and use for ice cream topping.
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|Serving Size: 1 Serving (25g)|
|Recipe Makes: 30 Servings|
|Calories from Fat: 57 (52%)|
|Amt Per Serving||% DV|
|Total Fat 6.3g||8 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 6.4mg||2 %|
|Sodium 20.3mg||1 %|
|Potassium 37.9mg||1 %|
|Total Carbohydrate 13.7g||4 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 13.1g|
|Protein 0.7g||1 %|
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Calories per serving: 109
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