Creamy New Orleans Pralines

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Worth the effort to master the art of praline-making. give as gifts, great for holiday parties or to bring to the office. see note below for the option of toasted pecans.

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Steps

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In a medium saucepan , combine the brown sugar , granulated sugar , cream , milk , butter , and salt.

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Cook over medium heat , stirring constantly , to 230f lower heat slightly if the mixture threatens to boil over.

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Add the pecans and continue cooking , stirring constantly , to 236f the mixture should form a soft ball when a little is dropped in cold water.

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Remove from the heat and add vanilla.

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Let stand for about 5 minutes.

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Stir with a wooden spoon until the mixture is thickened and slightly creamy , about 1 to 1 1 / 2 minutes.

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Using a tablespoon or small cookie scoop , spoon the pralines onto a sheet of parchment paper or waxed paper.

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If the mixture becomes grainy , heat and stir over medium heat for a few seconds , or until it can be easily scooped and dropped.

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Optional toasted pecans:.

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Heat oven to 350.

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Spread chopped pecans out on a large baking sheet.

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Bake for about 5 minutes , or until the chopped pecans are lightly browned and aromatic.

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This can also be achieved by.

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Ingredients

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pecans, light brown sugar, granulated sugar, heavy cream, whole milk, butter, salt, vanilla extract