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Best Pralines

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  Brown sugar 1 Cup (16 tbs), firmly packed
  Granulated sugar 2 Cup (32 tbs)
  Corn syrup 3 Tablespoon
  Evaporated milk 3⁄4 Cup (12 tbs)
  Water 1⁄2 Cup (8 tbs)
  Pecans 1 Cup (16 tbs), chopped
  Pecan halves 1⁄2 Cup (8 tbs)

Cook all ingredients, except nuts, to soft ball stage (236° F.).
Add chopped nuts.
Beat until stiff and creamy.
When mixture is stiff, drop rapidly from a spoon onto a buttered sheet in patties about 4 inches in diameter.
Press pecan halves into top of each praline.
Candy should stiffen immediately.
Wrap in waxed paper.
Makes 1 3/4 pounds, 12 pralines.

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