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Pralines

Yield

Makes 2 1/2 dozen

Ingredients

  • 1 1/2 cups sugar
  • 1 1/2 cups firmly packed brown sugar
  • 1 cup evaporated milk
  • 1/4 cup butter or margarine
  • 2 cups pecan halves, toasted
  • 1 teaspoon vanilla extract

How to Make It

  1. Bring sugars and milk to a boil in a Dutch oven, stirring often. Cook over medium heat, stirring often, 11 minutes or until a candy thermometer registers 228° (thread stage).

  2. Stir in butter and pecans; cook, stirring constantly, until candy thermometer registers 236° (soft ball stage).

  3. Remove from heat; stir in vanilla. Beat with a wooden spoon 1 to 2 minutes or just until mixture begins to thicken. Quickly drop by heaping tablespoonfuls onto buttered wax paper or parchment paper; let stand until firm.