|Serves:||2 dozen pralines|
|Cooking Method:||Stove Top|
|1 1/2 c||white granulated sugar|
|1/2 c||brown sugar, lightly packed|
|1 box||cook & serve (not instant) butterscotch pudding|
|1/3 c||condensed milk (not evaporated milk)|
|1 c||chopped pecans|
Try Diamond of California Nuts
I grew up in Mississippi, and these Louisianna Pralines have been passed down from my grandmother to my mom, and now to me, hopefully my daughter will make them as well.
I make loads of them for gifting, and take batches into work for treat days. I never come home with leftovers.
They literally melt in your mouth.
Continue stirring while it boils for approx. 15 minutes or until it reaches medium soft-ball stage. You can test this without a candy thermometer by dribbling some of the liquid into a cup of cool water, if it balls/sets up, its cooked long enough. If it just mixes w/water, then cook longer until tests as above.