Mary Cooper's Pralines

1. 1

   In a deep, 2-quart heavy saucepan, combine the brown sugar, granulated sugar and milk and cook over medium heat, stirring constantly until the sugars melt.

2. 2

   Cook, stirring frequently to keep mixture from bubbling over, until a candy thermometer reads 228 degrees.

3. 3

   Add the pecans and butter and stir until butter melts.

4. 4

   Continue cooking until thermometer reaches 232 degrees.

5. 5

   Remove from heat and stir in the vanilla.

6. 6

   Allow to cool, stirring occasionally, until the mixture loses some of its gloss.

7. 7

   Spoon the praline mixture onto parchment paper, forming 24 thin patties, each about 2 inches in diameter.

8. 8

   Let cool at least a half hour.

9. 9

   Wrap individually in wax-paper squares.

* Per serving · 4 servings · Values may vary.

No additional tips available.