Perfect Pralines

By Tamipri

Ingredients

• 1 1/2 c. granulated sugar
• 1 c. low-fat milk
• 3/4 c. packed light brown sugar
• 3 Tb. butter
• 2 tsp. vanilla extract
• 1 c. coarsely chopped pecans, toasted

Preparation

Step 1

Line a baking sheet with lightly buttered foil. In a large heavy saucepan, combine the sugar, butgter and vanilla. Bring to a boil, stirring constantly with a wooden spoon to dissolve sugar. (Avoid splashing mixture onto side of pan.) Boil for 3 minutes. If using a candy thermometer, clip onto the pan. Make sure the bulb is immersed but not touching the bottom.

Cook over a moderate heat, stirring occasionally, to 240 degrees on a candy thermometer, soft-ball stage (15-18 minutes). Or, using a spoon, drop a small amount of hot mixture into very cold, but not icy, water. Dip your fingers into the water and form the mixture into a ball. Remove the ball from the water; it should immediately flatten and run between your fingers.

Remove the pan from the heat and remove the thermometer from the saucepan. Stir in the pecans. Stir with a wooden spoon until the mixture is slightly thick, and begins to look cloudy, and the pecans stay suspended in the candy mixture (4-5 minutes).

Working quickly, drop teaspoons of the mixture onto the prepared foil, spreading each to 1 1/2". If the mixture becomes too stiff, stir in a few drops of very hot water, until it is softer consistency. Cool for 30 minutes or until the candies are firm and have lost their glossy shine.