The South's Finest Pralines
Pinched 10k timesGrocery ListAdd this recipe to your Grocery List PrintPrint this recipe and money-saving coupons PhotoShare a photo you've taken of this recipe RateRate this recipe & leave a comment or review
|1 1/2 c||sugar|
|1 1/2 c||packed light brown sugar|
|3 Tbsp||dark corn syrup|
|1 c||evaporated milk|
|1 tsp||pure vanilla extract|
|1 1/2 c||pecan halves|
Montgomery, AL (pop. 205,764)
Member Since Mar 2010
Have ever visited Savannah, New Orleans or Charleston and go into one of those candy shops where they let you sample a piece of a praline and it just melts in your mouth and then you just can't help but buy a pound for $16? Well I have and now I don't have to anymore because I can make these bad boys at home and now you can too! This is a real treat to have.It takes some practice to get down the cooking method, but it is soooo worth it! It also makes a great gift.
If my husband happened to cross paths with a praline during his travels, he would always pick a few up for me as a gift for me... a sweet gesture and a sweet treat indeed! I love these nutty, buttery candies, and they're easier to make than you might think. Give Leah's recipe a try and make some sweet memories of your own.
Butter the sides of a heavy 2-quart saucepan.
Put the sugars, salt, corn syrup, milk, and butter in saucepan. Over medium heat, stir mixture constantly with a wooden spoon until sugars have dissolved and mixture comes to a boil.
Continue to cook to a soft ball stage, approximately 236 degrees F on a candy thermometer. (If you do a cold water test, drizzle a drop of candy into a glass of cold water, the ball of candy will flatten between your fingers when you take it out of the water.)
Remove from heat and allow it to cool for 8 minutes.
Add the vanilla and nuts, and beat with a spoon by hand for approximately 2 minutes or until candy is slightly thick and begins to lose its gloss.
Quickly drop heaping tablespoons onto waxed paper. If the candy becomes stiff, add a few drops of hot water.