New Orleans Pralines

By JimMac

Ingredients

• 1-1/2 cups sugar
• 3/4 cup light brown sugar, packed
• 1/2 cup milk
• 6 T butter (3/4 stick)
• 1-1/2 cups pecans, chopped
• 1 t vanilla

Preparation

Step 1

Method:

Combine all ingredients and bring to a “softball stage” (when you place a spoonful into a glass of water and it sticks to the side), 238˚ to 240˚, stirring constantly. Remove from heat.

Stir until mixture thickens, becomes creamy and cloudy, and pecans stay suspended in mixture. Spoon out on buttered waxed paper; be sure to buffer with newspaper underneath, as hot wax will transfer to whatever is beneath.