Recipe courtesy of Julie Anne Nelson
Show: The Best Of
Episode: Sweet Sensations
Save Recipe Print
Total:
10 hr 35 min
Prep:
10 hr
Cook:
35 min
Yield:
approximately 2 dozen
Level:
Advanced

Ingredients

Directions

Put 2 cups sugar, milk, and butter in heavy saucepan over medium heat. Cook to softball stage, 234 degrees F. When almost ready, caramelize the remaining 1 cup sugar in another heavy skillet, preferably cast iron, over medium heat, stirring often, so sugar does not get too dark. As soon as sugar granules are totally dissolved, turn off heat and carefully add a few spoonfuls of candy mixture to caramelized sugar liquid, stirring constantly and thoroughly. Pour all back into saucepan of candy and mix quickly with wire whip or cooking spoon. Remove from heat. Add vanilla and continue beating candy for 10 to 15 minutes or as long as it takes for candy to lose its sheen and begin to thicken. Quickly stir in pecans and, using 2 soupspoons, scoop small mounds onto papered cookie sheets. Let set. Store in covered tins.

If candy gets too hard before it is all scooped, place in safe container and warm in microwave until of good consistency to finish scooping.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Quey's Savannah Pralines

Recipe courtesy of Trisha Yearwood

Pralines

Recipe courtesy of Duff Goldman

Pralines

Recipe courtesy of Emeril Lagasse

Pralines

Recipe courtesy of Gale Gand

Pecan Pralines

Recipe courtesy of Wayne Harley Brachman

Pecan Pralines

Recipe courtesy of Jessica Harris

Pecan Pralines

Recipe courtesy of Stan Strickland

Pecan Pralines

Recipe courtesy of Tanya Holland

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories