Total Calories: 586
Grease one large baking sheet. In a heavy 2-quart saucepan, stir together sugar, corn syrup and water. Stirring constantly, cook over medium heat until sugar is dissolved and mixture comes to a boil. Continue cooking, without stirring, until temperature on a candy thermometer reaches 280° * or until a small amount of mixture dropped into very cold water separates into threads which are hard but not brittle.
Gradually stir in pecans so mixture continues to boil. Stirring frequently, cook until temperature reaches 300° * or until a small amount of mixture dropped into very cold water separates into threads which are hard and brittle. Mixture should be golden brown. Remove from heat.
Quickly, but gently, stir in baking soda. Immediately spread onto baking sheet. Cool. Break into pieces. Store in an airtight container.
To make Praline Powder, place a few pieces at a time in a plastic bag. With a mallet, pound into coarse powder. It desired, grind to a fine powder in a blender. Use for topping on Carolina Sweet Potato Pie or sprinkle on hot cooked cereal, yogurt, ice cream or pudding.
* At high altitudes, make temperature adjustments
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