Coat sides of a Dutch oven with 1 tablespoon butter. Add brown sugar and next 4 ingredients. Bring to a boil over medium heat, stirring constantly until sugar dissolves (about 5 minutes). Cover and cook, without stirring, 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook, stirring occasionally, 10 to 12 minutes or until mixture reaches soft ball stage (234°). Remove from heat; stir in 1/2 cup butter and vanilla.
Beat with a wooden spoon 5 minutes or until mixture is creamy and begins to thicken. Stir in pecans. Working quickly, drop mixture by heaping tablespoonfuls onto lightly greased wax paper; let stand until firm.
These were horrible!! I am from the south- I'm no stranger to pralines! The evaprated milk and cream of tartar makes them have a bad smell and taste- almost sour. Southern Living has a wonderful recipe from their 20th anniversary edition Annual Recipes page 115. I have made them many times and they are fabulous. I can't figure out why it's not on the web site. Do not make these pralines... I just threw the entire expensive batch away. I will be making my tried and true recipe again.
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