1-1/2 C sugar
3/4 C light brown sugar, packed
1/2 C milk
1 tsp. vanilla
3/4 stick butter (6 tbsp)
1-1/2 C 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 to 25 minutes, until slightly browned and smell permeates.

OPTIONS:
Praline sauce (add 1/2 cut corn syrup to mixture)
Chocolate covered praline candy
Flavoured pralines (chocolate, coffee, brandy, etc.)


- from New Orleans School of Cooking

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