Louisiana Creamy Pralines

Brief description goes here.

Ingredients

1 lb. light brown sugar
few grains of salt
¾ cup evaporated milk
1 tablespoon butter
2 cups pecan halves



Directions

  1. Cover a large baking sheet with aluminum foil, or butter baking sheet lightly.
  2. Mix sugar, salt, evaporated milk and butter in medium size saucepan. Stir over low heat until sugar is dissolved.
  3. Add pecans and cook over medium size saucepan. Stir over low heat until sugar is dissolved.
  4. Add pecans and cool over medium heat to soft ball stage (234 degrees), stirring constantly. Remove from heat and let cool 5 minutes.
  5. Stir rapidly until mixture begins to thicken and coat pecans lightly.
  6. Drop rapidly from a teaspoon onto baking sheet to form patties. (If candy becomes too stiff at the last few to handle easily, stir in a few drops of hot water.)
  7. Let pralines stand until cool and set. Makes about 20 small pralines

Note:

To make large pralines: Drop from a tablespoon. Recipe makes about 14 large pralines.
To make orange cream pralines:
Add 1½ teaspoon grated orange rind to sugar mixture before cooking, then proceed as above.

To make coffee cream pralines:
Add 1
½ teaspoon instant coffee to sugar mixture before cooking, then proceed as above.

(Tested recipe from: Experimental Kitchen Evaporated Milk Association.)

Louisiana Creamy Pralines