Creamy Pralines




  • 1 lb light brown sugar
  • 1/8 tsp salt
  • 1 cup evaporated milk
  • 1 Tbsp butter
  • 2 cups pecan halves 


Mix the sugar, salt, milk and butter in a heavy pot. Cook over low heat, stirring constantly, until the sugar dissolves. Add the pecans and cook over medium heat, stirring often, until it reaches the soft ball stage (234 to 240 degrees on a candy thermometer). Remove from heat. Allow to cook for a couple of minutes, and then stir rapidly until the mixture begins to thicken and lightly coats the pecans. Drop by Tbsp onto wax or parchment paper. When the pralines have cooled, gently lift from the surface with a knife and store in an airtight container. Makes about 2 dozen.





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