Low-Sugar Pralines

Ingredients

1 cup brown sugar

1 cup white sugar

1/2 cup evaporated milk

2 tablespoons butter

1 1/4 cups pecan halves

1/4 teaspoon vanilla extract

Directions

1.    Generously grease a large slab or baking sheet.

2.    In a saucepan over medium heat, combine brown sugar, white sugar and milk. Bring to a boil. Stir in butter, pecans and vanilla. Heat, without stirring, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and let cool 5 minutes.

3.    Beat until thickened, then pour immediately onto prepared surface and let rest until firm and completely cool before cutting.

* I used all Splenda products fro sugars

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Low Sugar Pecan Pie

Ingredients
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 cup chopped pecans
1/2 cup (1 stick butter), melted
2 tablespoons milk
1 tablespoon all-purpose flour
1 1/2 teaspoons vanilla extract
One 9-inch deep dish pie shell, unbaked, or homemade pastry
1 cup pecan halves
Vanilla ice cream or whipped cream, for serving

Directions
Preheat the oven to 325 degrees F.

In a large mixing bowl, mix the brown sugar, granulated sugar and eggs until creamy. Add the chopped pecans, melted butter, milk, flour and vanilla extract and stir to combine. Pour the mixture into the pie shell. Arrange the pecan halves on top of the pie in a circular pattern.

Bake the pie for 55 minutes. Check for doneness by shaking the pan slightly. The pie should be firm with only a slight jiggle in the center. It will set more as it cools. Serve topped with vanilla ice cream or with a dollop of whipped cream.
* I substituted Splenda Brown Sugar for brown sugar and Splenda for sugar.