Sister Mary Classic Pralines
By Carla
Sister Mary's pralines are fragile, sugary, and melt-in-your-mouth light.
- 5
Ingredients
- 1 pound light brown sugar
- 2 1/2 cups granulated sugar
- 2 1/2 cups whole milk
- 2 1/2 cups pecans, chopped (medium size)
- Pinch salt
- 1/2 stick butter
- 1 tsp vanilla extract (or maple if desired)
Preparation
Step 1
Combine light brown sugar, granulated sugar, milk and salt in the pot. Cook on medium heat until the thermometer reaches 240 degrees F, the soft-ball stage. Stir frequently to avoid sticking and burning. If the mixture sticks, scorches or burns, you must start over. To test, remove the pot from the heat so it does not scorch and drop a small amount of the mixture into cold water. The candy will form a soft , loose ball. If the soft ball stage has not been reached, return the pot to heat. Once the mixture has reached the proper soft-ball stage, remove from the heat and add the pecans, margarine, and pure vanilla or maple extract. Allow the candy to stand for 10 minutes with out stirring.
Stir the mixture until the consistency is right for spooning (50 - 100 strokes). Spoon the pralines in a Tbsp size onto a marble slab or sheet of wax paper. Allow them to cool and dry. Lift each praline carefully using a spatula and turn it over to dry both sides.
Store in a tightly covered container or wrap individually.