New Orleans Pralines

1. 1

   Mix sugar, evaporated milk and corn syrup in a 2-quart saucepan.

2. 2

   Cook over medium heat, stirring constantly, until the mixture comes to a boil.

3. 3

   Continue cooking, stirring occasionally, until temperature reaches 238u00b0 on candy thermometer, or until a small amount of mixture forms a soft ball when tested in very cold water.

4. 4

   Remove from heat.

5. 5

   Add butter, do not stir.

6. 6

   Cool to lukewarm (110u00b0 on thermometer).

7. 7

   Add vanilla and beat until creamy.

8. 8

   Stir in pecans.

9. 9

   Drop by teaspoon onto waxed paper. Shape with a spoon into 2 1/2-inch circles, spreading pecans. Allow to remain undisturbed until the pralines are firm and sugared.

* Per serving · 4 servings · Values may vary.

No additional tips available.