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Pecan Pralines




Source of Recipe


Unknown


List of Ingredients




Pecan Pralines


2 cups granulated sugar
2 cups firmly-packed light or dark brown sugar*
1 cup evaporated milk
2 cups pecan halves

Recipe





* The type of brown sugar used will determine the color of the pralines.

In a large saucepan over medium heat, combine sugar, brown, sugar, and evaporated milk; cook, stirring constantly until the candy thermometer reaches 236 degrees F. or when a small amount of sugar mixture dropped into very cold water separates into hard but not brittle threads. Immediately remove thermometer and remove sugar mixture from heat; set saucepan in a large pan of cold water to cool.

Butter a large sheet of wax paper; set aside.

When sugar mixture has almost cooled, beat with a spoon 1 minute or until it begins to lose it gloss.

Immediately stir in pecans and drop by tablespoonfuls onto prepared buttered wax paper. NOTE: Work quickly before mixture sets. If it thicken up, just place pan back on low heat to re-soften.

When pralines cool and have become firm, wrap individually in aluminum foil or plastic wrap and store in a covered container.

Makes 36 small or 20 large pralines.