The South's Finest Pralines

Recipe Rating:	23 Ratings4
Category:	Candies
Collections:	More Favorite Recipes, Mardi Gras!

Ingredients

1 1/2 c	sugar
1 1/2 c	packed light brown sugar
1/8 tsp	salt
3 Tbsp	dark corn syrup
1 c	evaporated milk
2 Tbsp	butter
1 tsp	pure vanilla extract
1 1/2 c	pecan halves

Pinched by lfran, and 6,242 more.

x11

Leah Stacey

Well Seasoned

Montgomery, AL (pop. 205,764)

CookingMaven

Member Since Mar 2010

Leah's Notes:

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.

Comments from the Test Kitchen:

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.

Directions

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.

Comments

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Bonnie D. Utahn

Oct 12, 2010

oh, yes, Leah, oh, yes!!!! So happy to have this recipe!

Bonnie D. Utahn

Oct 12, 2010

Leah, will Mexican vanilla work in this recipe? Thanks! My husband is already printing it off. He is the candy maker in this family. LOL!

Donna Brown gabbiegirl

Oct 12, 2010

Leah, my mother used to make pralines during the holidays and these look JUST like hers. Thanks for the memories.

Leah Stacey CookingMaven

Oct 12, 2010

Bonnie I'm sure you can use the Mexican vanilla! Let me know what you think!

Leah Stacey CookingMaven

Oct 12, 2010

I also meant to say that I have my own little confectionery business and these are the best sellers!

Leah Stacey CookingMaven

Leah Stacey [CookingMaven] has shared this recipe with discussion group:
Southern Cooks Unite

Bonnie D. Utahn

Oct 12, 2010

Okay, I just wanted to make sure it was okay! Wow, your own confectionery business, you go, girl!!! We are getting the ingredients today. Bill is on a mission to make these!

Leah Stacey CookingMaven

Oct 12, 2010

Bonnie make sure he stirs this with a wooden spoon! That is key!

Bonnie D. Utahn

Oct 12, 2010

He always uses a wooden spoon, thanks for the reminder, though! ;) wink, wink! Did I tell you that your fried chicken is our go-to chicken? I have Popeye's recipe or a clone of it, and it is good, but I like yours better!

Leah Stacey CookingMaven