Preparation:
Mix the sugar, brown sugar, water, evaporated milk, butter, and salt in a medium-size heavy saucepan and bring to a boil over medium heat.
When the mixture begins to boil, reduce the heat to low and cook, stirring constantly, until a soft ball forms when a small amount of the mixture is dropped into cold water.
Add the pecans and cook for 4 more minutes. Remove from the heat and beat in the vanilla for 1 minute, then drop about 2 tablespoonfuls at a time onto a buttered platter or waxed paper.
Let the pralines harden, then store in a tightly covered container in a cool place. Makes about 40 pralines.
Lagniappe: Pralines will easily keep a week without any loss of texture or flavor. Do not freeze. An excellent candy or dessert. |
