2 dozen pralines
Colleen's StoryI 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.
1 1/2 c
white granulated sugar
brown sugar, lightly packed
cook & serve (not instant) butterscotch pudding
condensed milk (not evaporated milk)
1Spread sheets of waxed paper or aluminum foil on cool counter top.
2Combine all ingredients except the nuts in heavy saucepan. Stirring constantly to prevent sticking/scorching on medium high heat until it boils.
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.
3Remove from heat, add chopped nuts and stir until the sheen/shine starts to disappear, and begins to thicken. This step is important….if you spoon them out to soon, you just have sticky globs of caramel stuff….they won’t set up properly.
4Working quickly, drop by spoonfuls onto waxed paper. Let cool. Remove from paper & store in airtight container.