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Title: Creamy New Orleans Pralines
Categories: Nuts, Dairy, Candy
Yield: 54 servings

3 c Chopped pecans
2 c (paced) light brown sugar
1 c Granulated sugar
1 1/2 c Heavy cream
1/3 c Whole milk
6 tb Butter; unsalted
3/4 ts Salt
1 ts Vanilla extract

Set oven @ 350ºF/175ºC.

Spread chopped pecans out on a large baking sheet. Bake
for about 5 minutes, or until the chopped pecans are
lightly browned and aromatic. This can also be achieved
by microwaving pecans on a microwave-safe plate in 30
second increments.

In a medium saucepan, combine the brown sugar,
granulated sugar, cream, milk, butter, and salt. Cook
over medium heat, stirring constantly, to 238ºF/114ºC
Lower heat slightly if the mixture threatens to boil
over.

Add the pecans; continue cooking, stirring constantly,
to 238ºF/114ºC The mixture should form a soft ball when
a little is dropped in cold water. Remove from the heat
and add vanilla; let stand for about 5 minutes. Stir
with a wooden spoon until the mixture is thickened and
slightly creamy, about 1 to 1 1/2 minutes.

Using a tablespoon or small cookie scoop, spoon the
pralines onto a sheet of parchment paper or waxed paper.
If the mixture becomes grainy, heat and stir over medium
heat for a few seconds, or until it can be easily
scooped and dropped.

Yields: 4 1/2 dozen

RECIPE FROM: https://www.food.com

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