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1
Brush the inside of two baking sheets all over with a little melted butter.
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2
It is not imperative that you use a candy thermometer to prepare these pralines, but a thermometer is very much of an asset.
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3
It is also preferable that you cook the candy on a metal heat-control pad, the best-known brand of which is Flame-Tamer.
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4
This distributes the heat evenly and discourages burning.
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5
Combine the brown sugar, granulated sugar, butter, cream, milk and syrup in a saucepan and bring to the boil, stirring.
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6
Cook about 20 minutes, stirring constantly and checking the temperature often if a thermometer is used.
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7
When the candy achieves the soft-ball stage, the syrup will form a soft ball when a small portion is dropped into a basin of cold water and registers 235 degrees on the thermometer.
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8
Do not exceed that temperature at this point.
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9
Add the pecans and continue cooking, stirring constantly, until a temperature of 240 degrees - no more - is achieved.
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10
When ready, the syrup will have a non-glossy, lusterless look.
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11
Work quickly at this point.
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12
Remove the saucepan from the heat while beating.
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13
Take care that the candy does not harden.
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14
Use two spoons and spoon about four teaspoons of the mixture at a time onto the buttered baking sheets, spacing the mounds about three inches apart to allow the rounds to spread to about two and one-half inches in diameter.
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15
Let cool and transfer the pralines to a dessert plate, using a wide metal spatula.
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16
The pralines should be crumbly and not chewy.
