pralines n'orleans lagniappe (sallye)

How To Make pralines n'orleans lagniappe (sallye)

• 1

  Combine sugar, milk, corn syrup and salt in a large cast iron skillet (or other heavy saucepan) Heat to boiling over medium heat, stirring constantly
• 2

  Once boiling, continue cooking without stirring until candy thermometer registers 238 degrees or a teaspoon of mixture forms soft ball when dropped into a small bowl of cold water
• 3

  Remove from heat, let stand on wire rack until temperature cools to 110 degrees (about 10 minutes)
• 4

  Add vanilla Beat with clean wooden spoon until mixture begins to thicken --electric mixer is a no=no
• 5

  Stir in pecans Drop by teaspoonfuls onto waxed paper in approximately 2" flat patties
• 6

  Let set until firm Store in covered airtight container with parchment or waxed paper between layers
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