Title: Pralines 2
Categories: Candy Nut
Yield: 12 Servings
| 1/2 | lb | Light brown sugar |
| 1 | pn | Salt |
| 1/4 | c | Plus 2 tablespoons |
| | | Evaporated milk |
| 1 1/2 | ts | Butter |
| 1 | c | Chopped pecans |
Mix sugar, salt, evaporated milk and butter in a heavy-bottomed saucepan.
Cook over low heat, stirring constantly with a wooden spoon, until sugar
dissolves. Stir in pecans and cook over medium heat until mixture reaches
the soft ball stage. (234 to 240 degrees F on a candy thermometer; if you
spoon a drop of boiling syrup into a cup of ice water, it will form a soft
ball that flattens easily between your fingers.) Remove pan from heat and
stir rapidly until mixture thickens. Drop pralines by teaspoonfuls, 1"
apart onto parchment paper-lined baking sheets; let cool completely until
firmed up. Store in an airtight container.