New Orleans-Style Pralines
|Sugar||1 1⁄2 Cup (24 tbs)|
|Firmly packed brown sugar||1 1⁄2 Cup (24 tbs)|
|Evaporated milk||1 Cup (16 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Pecan halves||2 Cup (32 tbs)|
|Vanilla extract||1 Teaspoon|
Combine sugar and milk in a Dutch oven, bring to a boil, stirring occasionally.
Cook over medium heat, stirring frequently, until mixture reaches 228Â°.
Add butter and pecans, and continue cooking, stirring constantly, until mixture reaches soft ball stage (236Â°).
Remove from heat, and stir in vanilla.
Beat vigorously with a wooden spoon until mixture just begins to thicken.
Working rapidly, drop by rounded tablespoonfuls onto greased waxed paper, let stand until firm.