Pecans are cooked to the soft ball stage with brown sugar, white sugar, evaporated milk and butter and then beaten and poured on a slab to firm up in these sweet, chewy candies.
- 1 cup brown sugar
- 1 cup white sugar
- 1/2 cup evaporated milk
- 2 tablespoons butter
- 1 1/4 cups pecan halves
- 1/4 teaspoon vanilla extract
1. Generously grease a large slab or baking sheet.
2. In a saucepan over medium heat, combine brown sugar, white sugar and milk. Bring to a boil. Stir in butter, pecans and vanilla.
3. Heat, without stirring, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and let cool 5 minutes.
4. Beat until thickened, then pour immediately onto prepared surface and let rest until firm and completely cool before cutting.
Original recipe yield: 20 pralines.