½ C. sugar
6 Tbsp. butter (3/4 stick)
¾ C. light brown sugar, packed
1½ C. pecans
½ C. milk 1 Tsp. vanilla
Twizzlers (legs) cut twizzlers into smaller pieces
2 ounces of chocolate
Red Hots (eyes)
Combine sugar. butter, brown sugar, milk, pecans and bring to a boil until “softball stage”* (238 – 240 degrees), stirring constantly.
Remove from heat. Stir in vanilla until mixture thickens (again stirring constantly), becomes creamy and cloudy, and pecans stay
suspended in the mixture. Remove half from the pot. Spoon out on buttered waxed paper, aluminum foil or parchment paper. When
using waxed paper, be sure to buffer with newspaper underneath, as hot wax will transfer to whatever is beneath. Put Twizzlers on top of praline cooling. Stir chocolate into remaining praline mixture then spoon the chocolate praline on top. Garnish with red hots for eyes.