1 1/2 cups sugar
3/4 cup light brown sugar, packed
1/2 cup milk
1 tsp. vanilla
6 tsp. butter
1 1/2 cups pecans (roasted, optional)
Combine all ingredients and bring to soft ball stage (238-240), stirring constantly. Remove from heat.
Stir until mixture thickens, becomes creamy and cloudy, and pecans stay suspended in mixture.
Spoon out on buttered wax paper, aluminum foil or parchment paper. Makes 1 to 50 pralines, depending on size. When using wax paper, be sure to buffer with newspaper underneath, as hot wax will transfer to whatever is beneath.
NOTE: To roast pecans, bake them on a sheet pan at 275 degrees for 20-25 minutes, until slightly browned and smell permeates.
OPTIONS: Praline sauce (add 1/2 cup corn syrup to mixture)
Chocolate covered praline candy
Flavored pralines (Chocolate, coffee, brandy, etc.)
