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Louisiana Pralines
If you don’t often make candy (and I don’t), this recipe can be challenging. In fact, I ended up re-cooking the praline mixture 2 additional times, adding a little more milk each time before I finally got the right consistency for the candy to set up. A candy thermometer definitely helps. Recipe adapted from Bayou Cook Book by Thomas Holmes, Jr., published 1974.
- 2 c white sugar
- 1 c dark brown sugar
- 1 cube of butter (8 T)
- 3 c pecans – whole – but if they’re super large, chop them a little
- 3 T corn syrup
- 3/4 c milk
- 1 tsp vanilla
Combine all of the ingredients – except the pecans – in a saucepan and cook and stir until the mixture forms a soft ball when a dab of it is placed in water (about 235°F-240°F on a candy thermometer). Remove from the heat, stir in the pecans and beat by hand until the mixture begins to lose its gloss. Drop by tablespoonfuls onto parchment paper and let cool completely. When storing, always place parchment paper underneath the pralines to avoid sticking issues. Pralines will keep up to a week in a tin and will also freeze well.
Recipe brought to you by BigLittleMeals.com and Andy and Ann.
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