NEW ORLEANS PRALINES

By sarey

Ingredients

• 1 C SUGAR
• 1 C PACKED BROWN SUGAR
• 1/2 C EVAPORATED MILK
• 4 T BUTTER CUBED
• 2 t VANILLA EXTRACT
• 1.5 C TOASTED PECANS, COARSELY CHOPPED
• FOR CHOCOLATE BASE: 1/2 C SEMI SWEET CHOCOLATE CHIPS

Preparation

Step 1

PREPARE BAKING SHEET BY LINING WITH ALUMINUM FOIL AND SPRAYING THE FOIL WITH NONSTICK SPRAY

IN A MEDIUM SAUCEPAN, COMBINE THE BROWN SUGAR, SUGAR, EVAPORATED MILK, OVER MEDIUM HEAT. STIR UNTIL SUGAR DISSOLVES, THEN INSERT A CANDY THERMOMETER.

COOK CANDY, STIRRING OCCASIONALLY, UNTIL THE CANDY REACHES 240 DEGREES

ONCE THE TEMP HAS BEEN REACHED, REMOVE THE PAN FROM THE HEAT AND DROP THE CHUNKS OF BUTTER ON TOP, BUT DO NOT STIR. ALLOW THE PAN TO SIT FOR 1 MINUTE.

AFTER A MINUTE, ADD THE VANILLA AND THE PECANS, BEGIN TO STIR SMOOTHLY AND CONSTANTLY WITH A WOODEN SPOON. THE CANDY WILL THICKEN AND LIGHTER IN COLOR.

CONTINUE TO STIR UNTIL THE CANDY STARTS TO HOLD ITS SHAPE. QUICKLY BEGIN TO DROP SMALL SPOONFULS ONTO PREPARED BAKING SHEET.

IF THE CANDY THICKENS IN THE POT BEFORE YOU ARE DONE, STIR IN 1 SPOONFUL OF VERY HOT WATER AND STIR UNTIL LOOSENED.

ALLOW THE CANDY TO SET AT ROOM TEMP FOR 30 MIN. STORE IN AIRTIGHT CONTAINER AT ROOM TEMP.

FOR CHOCOLATE PRALINES: PLACE THE CHIPS IN A BOWL AND ZAP UNTIL MELTED. SCRAPE THE MELTED CHOCOLATE INTO A ZIPLOC AND CUT OFF THE CORNER. DRIZZLE OVER SET PRALINES.