THESE RECIPES ARE MY PROPERTY; YOU MAY USE THEM FREELY, BUT YOU MAY NOT USE THEM IN ANY CONTEST OR PUBLICATION WITHOUT GIVING ME CREDIT.

Amazing Southern Pralines


Making pralines is an art form to me.  Many people don’t make candies well; others amaze me.  This is the praline recipe that my 8th grade Home Economics teacher taught us.  I love it! 

1 ½ cups white sugar
1 ½ cups packed light brown sugar
pinch of salt
3 Tablespoons dark corn syrup
1 cup evaporated milk (not sweetened condensed milk)
2 Tablespoons butter
2 teaspoons pure vanilla extract
1 ½ cup pecan halves  (I like to use 1 cup halves and 1/2 cup chopped)
½ Tablespoon butter to coat pan

Cover a large baking pan with waxed paper. 
Butter the sides of a heavy 2-quart saucepan. Put the sugars, salt, corn syrup, milk, and butter in saucepan. Over medium heat, stir mixture constantly with a wooden spoon until sugars have completely dissolved and mixture comes to a boil. Continue to cook to a soft ball stage, approximately 236 degrees F on a candy thermometer. YOU REALLY NEED A CANDY THERMOMETER INSTEAD OF THE DROP SOME IN WATER TEST BUT IF YOU ARE USING THAT WAY TO TEST, just drizzle a drop of the hot can in glass of cold water. The ball of candy should flatten between your finders when you take it out the water. Remove from heat and allow it to cool for 8-10 minutes.
Add the vanilla and nuts. Beat with a spoon by hand for approximately 2 minutes or until candy is slightly thick and begins to lose its gloss. Quickly drop heaping tablespoons onto waxed paper. If the candy becomes stiff, add a few drops of hot water.



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