Pecan Pralines

Submitted by: Cathy

Attributed to: Moi

Category: Desserts

Description: A holiday tradition and yummy delights. Try not to eat them all yourself. Pralines can be made with roasted or plain pecans. I highly recommend roasting the nuts as this vastly improves your pralines.

Prep time: 1-hour

Total time: Until you reach 245-248 degrees

Servings: Enough to eat and share with friends and family

Difficulty rating: 2

Ingredients:

2-cups Pecans 

2 tablespoons Butter 

1 teaspoon Vanilla

1/4 teaspoon Salt (see ** below)

16 ounces Brown sugar

1 5oz can Evaporated milk (2/3cups)

Special tools/utensils needed:

Parchment or wax paper

Saucepan, heavy bottomed preferred

Mixing Spoon, wooden preferred

Candy Thermometer

Directions: 

**Lightly salt the top of the pecans before roasting. If you salt the pecans omit the salt from the recipe.  If you don't salt the nuts or use plain pecans, add salt to the recipe

1. To roast pecans preheat the oven to 350-degrees and spread the nuts evenly on rimmed baking sheet. Place in oven for 7-10 minutes tossing them at least once during the roasting process. I roast mine for 6-7 minutes, tossing at 3 minutes, and then watching carefully thereafter.

2. Before beginning to cook, pre-measure your butter and vanilla, and salt if you are using it, and have sheets of parchment paper or wax paper placed on the counter.  Once your mixture reaches temperature you need to act quickly or the pralines may begin setting up in your saucepan. 

3. Mix the brown sugar and milk in a heavy saucepan on medium to medium-high heat. Stirring continuously, cook mixture to a 245-248 degrees on your candy thermometer. 

4. Once at temperature, immediately remove the saucepan and add the butter, vanilla, and pecans - and salt if your nuts aren't salted.

5. Stir until the shine leaves the mixture or until you feel the mixture beginning to harden every so slightly.  If in doubt, spoon the mixture earlier rather than later. Again, the goal is to avoid the pralines setting up in the pan.

6. Spoon tablespoons onto your parchment/wax paper, quickly. Allow to cool. Enjoy.