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Title: New Orleans Creamy Pralines
Categories: Candy, Nuts, Dairy
Yield: 18 servings

1 c Granulated sugar
1 c Packed brown sugar
1/2 c Evaporated milk
4 tb Unsalted butter; diced
2 ts Pure vanilla extract
1 1/2 c Toasted, coarse chopped
- pecans
1/4 c Boiling water; if needed

Prepare a baking sheet by lining it with aluminum foil
and spraying the foil with nonstick cooking spray.
Alternatively, use a silicone mat on top of the baking
sheet.

In a medium saucepan over medium heat, combine the white
sugar, brown sugar, and evaporated milk.

Stir until the sugar dissolves. Once all is well mixed,
insert a candy thermometer. Cook the candy, stirring
occasionally, until the thermometer reads 238ºF/114ºC.

Once the proper temperature is reached, remove the pan
from the heat and drop the cubes of butter on top,
without stirring. Allow the sugar mixture to sit for 1
minute.

Add the vanilla extract and pecans.

Begin to stir smoothly and constantly with a wooden
spoon; the candy will begin to thicken and appear
lighter in color. Continue to stir until the candy
starts to hold its shape. It should still be easy to
stir, but don't overdo it, as pralines quickly go from
fluid to rock-solid.

Begin to stir smoothly and constantly with a wooden
spoon; the candy will begin to thicken and appear
lighter in color. Continue to stir until the candy
starts to hold its shape. It should still be easy to
stir, but don't overdo it, as pralines quickly go from
fluid to rock-solid.

Allow the candy to fully set at room temperature; it
should take about 30 minutes for the pralines to harden.
Store the pralines in an airtight container at room
temperature.

Yield: 15 to 20 pralines

By Elizabeth LaBau

RECIPE FROM: https://www.thespruceeats.com

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