2 cups white sugar 1 cup brown sugar 1/2 cup evaporated milk 1/4 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons corn syrup 1 tablespoon vanilla extract 1 tablespoon unsalted butter 2 1/2 cups pecan halves
INGREDIENTS
1
Combine the sugars, milk, baking soda, salt and corn syrup in a 3-quart stock pot. Once stirred together, the mixture will have the consistency of wet sand.
2
Heat the mixture over medium low heat, stirring often, for 10 minutes until the sugar is mostly dissolved.
3
Increase the heat to medium and bring the sugar to a full rolling boil. Rolling boil means the liquid does not stop boiling when it's stirred. This should take around 10-15 minutes. Keep an eye on the sugar and stir frequently to prevent the sugar from burning.
4
Continue to boil, stirring frequently, until the temperature reaches soft ball stage, or 235 degrees F, on a candy thermometer. This should take approximately seven minutes.
5
Remove the pot from the heat. Add the butter, vanilla and pecans.
6
Stir vigorously for 30 seconds to one minute until the pralines begin to thicken and they feel harder to stir.
7
Drop heaping tablespoonfuls onto waxed or parchment paper. Allow the pralines to cool completely.
Yield
1 praline
calories
40 kcal per serving
caRBS
23 g per serving
Almond Joy Cookies
Bacon and Butterscotch Cookies
S'mores Cookies