YIELD: 1-50 Pralines Depending On Size
1 ½ C. sugar
6 Tbsp. butter (3/4 stick)
¾ C. light brown sugar, packed
1 ½ C. pecans, (roasted optional)
½ C. milk
1 Tsp. vanilla
Combine all ingredients and bring to a “softball stage”* or (238-240 degrees), stirring constantly. Remove from heat.
Stir until mixture thickens, becomes creamy and cloudy, and pecans stay suspended in mixture.
Spoon out on buttered waxed paper, aluminum foil or parchment paper. When using waxed paper, be sure to buffer with newspaper underneath, as hot wax will transfer to whatever is beneath.
NOTE: To roast pecans, bake them on a sheet pan at 275 degrees for 20 to 25 minutes, until slightly browned and fragrant.
* When you place a spoonful into a glass of water it sticks to the side
OPTIONS: Praline sauce (add ½ cup corn syrup to mixture.) Chocolate covered praline candy. Flavored pralines (chocolate, coffee, brandy, etc.).
Troy and I visited the New Orleans School of Cooking while we were in New Orleans. They offer classes of varying degrees of difficulty and will customize classes. It's a great place to get your hands dirty and taste the flavors of New Orleans. The school generously gave us recipes to post on our site. For additional information, you can visit their website.
Recipe photo courtesy of The New Orleans School of Cooking.