Louisiana Creamy Pralines

INGREDIENTS

  • 1 lb. light brown sugar
  • A 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

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