The South's Finest Pralines

By DIANETHORNTON

Have ever visited Savannah, New Orleans or Charleston and go into one of those candy shops where they let you sample a piece of a praline and it just melts in your mouth and then you just can't help but buy a pound for $16? Well I have and now I don't have to anymore because I can make these bad boys at home and now you can too! This is a real treat to have.It takes some practice to get down the cooking method, but it is soooo worth it! It also makes a great gift.

Ingredients

• 1 1/2 c sugar
• 1 1/2 c packed light brown sugar
• 1/8 tsp salt
• 3 Tbsp dark corn syrup
• 1 c evaporated milk
• 2 Tbsp butter
• 1 tsp pure vanilla extract
• 1 1/2 c pecan halves

Details

Servings 1
Adapted from justapinch.com

Preparation

Step 1

1 Butter the sides of a heavy 2-quart saucepan
2 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.
3 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.)
4 Remove from heat and allow it to cool for 8 minutes.
5 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.
6 Quickly drop heaping tablespoons onto waxed paper. If the candy becomes stiff, add a few drops of hot water.