|Light brown sugar||500 Gram|
|Evaporated milk/Cream||3⁄4 Cup (12 tbs)|
|Pecan halves||2 Cup (32 tbs)|
Mix sugar, salt, evaporated milk and butter in a 10-cup heavy saucepan. Cover and stir over low heat until sugar is dissolved. Add pecans and cook over medium heat to soft ball stage, stirring constantly. Remove from heat and let cool 5 minutes. Stir rapidly until mixture begins to thicken and coat pecan Below: Pecan Cookies (right) and Louisiana-inspired Pecan Pralines. lightly. Drop rapidly from a teaspoon on to aluminium foil or lightly buttered baking sheet to form patties. (If the candy becomes too stiff to handle, stir in a few drops of hot water.) Let stand until cool and set. Makes about 44 small pralines.
TO TEST FOR SOFTBALL (WITHOUT THERMOMETER): Drop a small quantity of mixture into ice water. It forms a soft ball which does not disintegrate but flattens out of its own accord when picked up with the fingers.
Note: If liked, 2 tablespoons sherry, bourbon or brandy may be added in place of equal quantity of cream.