Pecans are cooked to the soft ball stage with brown sugar white sugar evaporated milk and butter and then beaten and poured onto a slab to firm up into these sweet chewy praline candies
Prep Time
1 hr
Dificult
Medium
Servings
1 hr 30 mins
Ingredients
Instructions
Generously grease a large slab or baking sheet.
In a saucepan over medium heat
combine brown sugar
white sugar
and milk. Bring to a boil. Stir in butter
pecans
and vanilla. Heat
without stirring
to between 234 and 240 degrees F (112 to 116 degrees C)
or until a small amount of syrup dropped into cold water forms a soft ball that flattens when it's removed from the water and placed on a flat surface. Remove saucepan from heat and let syrup cool 5 minutes.
Beat until thickened
then pour immediately onto prepared surface and let rest until firm. Completely cool before cutting.
