A New Orleans favorite for more than 200 years, this candy is quick and easy.
Time Required: 20 minutes
- In a heavy 2-quart saucepan or skillet, combine 2 cups of white sugar and 1 cup of firmly packed brown sugar. Add 3/4 cup evaporated milk or half-and-half.
- Bring mixture to a boil over medium heat, stirring only to prevent sticking. When the candy begins to boil, add 2 cups of coarsely chopped pecans, 2 tablespoons of butter, and 1/4 teaspoon of salt.
- When the mixture reaches the soft-ball stage, or about 236° on a candy thermometer, remove from heat and let stand for about 4 minutes.
- Stir in 2 teaspoons of vanilla and begin beating with a wooden spoon. Beat for about 2 minutes or until the mixture begins to thicken.
- As soon as the mixture shows signs of thickening, spoon onto buttered foil or wax paper using a tablespoon.
- Once the pralines have cooled, wrap as desired and store in airtight containers. Pralines may be frozen.
- For creamier pralines, add a few teaspoons of light corn syrup to the sugar and milk mixture.
What You Need
- Heavy saucepan
- 2 cups white sugar
- 1 cup brown sugar
- 3/4 c evaporated milk
- 2 cups pecans, chopped