Pralines (praw-lins) are really simply to make. They are best if eaten within a day or two.
The texture of praline will change the older they get becoming more sugary tasting and gritty
feel (although they still taste good). makes 1 dozen 1/2 pound light brown sugar pinch of salt 1/4 cup plus 2 tablespoons evaporated milk 1 1/2 teaspoons butter 1 cup chopped pecans Mix sugar, salt, evaporated milk and butter in a heavy-bottomed saucepan.
Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves.
Stir in pecans and cook over medium heat until mixture reaches the soft ball stage. (234 to 240°F
on a candy thermometer; if you spoon a drop of boiling syrup into a cup of ice water, it will form a soft
ball that flattens easily between your fingers.)
Remove pan from heat and stir rapidly until mixture thickens.
Drop pralines by teaspoonfuls, 1" apart onto parchment paper-lined baking sheets; let cool completely
until firmed up. Store in an airtight container.
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