Pecan Pralines II


  • 3/4 cup white granulated sugar
  • 1/4 cup firmly packed dark brown sugar
  • 3/4 cup evaporated milk
  • 1 cup pecans coarsely chopped
  • 2 tbsp butter or margarine
  • 1/8 tsp salt


Step 1

Line 2 cookie sheets with wax paper. Set aside.

Step 2

In a large, nonstick pan or heavy cast iron pot, combine sugars and evaporated milk. Cook over medium heat until boiling, stirring constantly. Stir in pecans (roast pecans 3 to 4 minutes in microwave for richer flavor) and cook until mixture reaches soft ball stage (235 to 240 degrees).

Step 3

Remove from heat; add butter and salt. Stir vigorously until mixture starts to thicken and becomes cloudy. Immediately drop rounded tablespoonful onto the lined cookie sheets.

Step 4

Let pralines stand until set; about 2 hours. Peel pralines off paper and store in an airtight container with waxed paper between layers. Makes about 2 dozen.

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