Creamy Pecan Pralines
|White sugar||2 Cup (32 tbs)|
|Firmly packed brown sugar||1 Cup (16 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Evaporated milk||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs) (1/2 Stick)|
|Broken pecans||3 Cup (48 tbs)|
Combine sugars, milk with butter and salt in heavy saucepan, bring slowly to full rolling boil over medium low heat.
Add nuts and continue boiling until soft ball stage, 234 F° on candy thermometer.
Remove from heat and stir rapidly until mixture is stiff, but not too stiff.
Spoon out on buttered wax paper to cool.
Candy thermometer is essential.