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. Put the sugars, salt, 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, drizzle a drop of candy into a glass of cold water, the ball of candy will flatten between your fingers when you take it out of the water.) Remove from heat and allow it 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.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 27 reviews
By zuzusmom
on December 14, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
yum!!!! just finished making these with my 9 year old daughter. creamy consistency and lovely caramel color. didn't find the recipe to be difficult. it does take a little patience to wait for the candy to reach the right temp. used the water trick and worked perfectly. i think the key is to give it the full 10 minutes to cool prior to spooning on to paper. love all paula's recipes and i for one am glad it's full of sugar and butter! you go girl!
By bronwynt65_9173118
Covington, WA
on November 28, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I was very happy that these came out so well...literally just like the ones my Mom made when I was young. My husband had never had them and he loves them!
The recipe is very easy to make and having a candy thermometer makes it that much easier. The prep itself is quick and the most difficult part is waiting for them to cool! :-
By Cheylee
Newport News, VA
on March 04, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I think this recipe was very easy to make, especially after I figured out the Candy test. I was in GA for Christmas and stopped at a place in the Underground Railroad Mall, downtown ATL. The pralines there was delicious. Now I know how to make myself. Yummy, and the co-workers and friends love them too.
Read all 27 reviews