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Mary Cooper's Pralines

Source of Recipe

From "Ham Biscuits and Hostess Gowns" by Julia Reed


Recipe Introduction

"I'm happy to say that I have been on the receiving end of some very tasty loot. Especially from the kitchen of my friend Mary Youngblood Cooper. Mary can do anything: She canes chairs, she's an excellent gardener, she even makes her own cheese. And at Christmas she always makes me the best pecan pralines I have ever tasted. One year I was so busy cooking for parties I commissioned her to make some so I could give them away. I know that technically, that's cheating, so now that she has generously shared her recipe, I intend to get myself busy."

List of Ingredients

â—¦ 1 cup firmly packed dark brown sugar
â—¦ 1 cup granulated sugar
â—¦ ½ cup evaporated milk
â—¦ 1 cup pecan halves or pieces
â—¦ 2 tablespoons butter
â—¦ 1 ½ teaspoons vanilla extract


Recipe

In a deep, heavy, 2-quart saucepan, combine the brown sugar, granulated sugar, and milk and cook over medium heat, stirring constantly, until the sugars melt. Cook, stirring frequently to keep mixture from bubbling over, until a candy thermometer reads 228 degrees.

Add the pecans and butter and stir until the butter melts. Continue cooking until the thermometer reaches 232 degrees. Remove from the heat and stir in the extract. Allow to cool, stirring occasionally, until the mixture loses some of its gloss.

Spoon the praline mixture onto parchment paper, forming 24 thin patties, each about 2 inches in diameter. Let cool at least a half hour. Wrap individually in wax-paper squares.

Makes 2 dozen