The South's Finest Pralines
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.
- 1
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
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.