Ingredients
- 1 1/2 cups sugar
- 1 1/2 cups packed light brown sugar
- 1/8 teaspoon salt
- 3 tablespoons dark corn syrup
- 1 cup evaporated milk
- 2 tablespoons butter
- 1 teaspoon pure vanilla extract
- 1 1/2 cups pecan halves
Directions
Butter the sides of a heavy 2-quart saucepan. Place the sugar, salt, and corn syrup, milk, and butter in saucepan. Over medium heat, stir mixture constantly with a wooden spoon until sugars have dissolved and mixture comes to a boil. Continue to cook to a soft ball stage, approximately 236 degrees F on a candy thermometer. If you do a cold water test, the ball of candy will flatten when you take it out of the water. Remove from heat and allow to cool for 10 minutes.
Add the vanilla and nuts, and beat with a spoon by hand for approximately 2 minutes or until candy is slightly thick and begins to lose its gloss. Quickly drop heaping tablespoons onto waxed paper. If the candy becomes stiff, add a few drops of hot water.
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By bronwynt65_9173118
Covington, WA
on December 07, 2011
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These ended up tasting just like the ones my Mom made for us when I was a child! Awesome! These will probably end up in our homemade gift boxes that we give to friends and family this year.
The steps are surprisingly easy! The candy thermometer makes life easier, or course, but they could be made without it.
By kelly30269
Fayetteville, GA
on January 02, 2011
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The steps are well represented. I have been making this recipe for years. I feel like these really don't have the flavor I want though. I am going to try a few changes today and will let you know.
By ChefNurseSarah
Flowery Branch, GA
on December 22, 2009
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To me, these pralines taste more like penuche (brown sugar fudge...some cream flavor is just missing. But they are good (I LIKE penuche!. I made them according to directions and they turned out very nice, used a small scoop and mini-muffin tins (lightly sprayed w/Pam so they were contained and even. I also toasted the pecans, and I put them on the burner to warm while the sugar miixture was cooling, that way the cold pecans don't drop the temperature of the sugar too quickly (trick I learned in culinary school.
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