Ingredients:
- 1 1/2 cups brown sugar
- 3/4 cup white sugar
- 6 tbsp unsalted butter
- 1/2 cup evaporated milk
- 2 cups pecans, chopped
- 1/2 tsp salt
- 1 tsp vanilla
- In a large pot fitted with a candy thermometer, combine sugars, butter, milk, salt and pecans. Cook over medium high heat, stirring continuously. Mixture will start to boil. Keep cooking until candy reaches a temperature of 238°(soft ball stage)
- Remove from heat and add vanilla. Keep stirring until mixture thicken. It will start to look grainy.
- Drop by spoonfuls onto wax paper and let it set up.
* I like to make my pralines big so I usually get about 20 out of this recipe.
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