July 14, 2014
The success of this recipe depends on your ability to cook the candy to the "soft boil stage". It is called the soft boil stage because at that temperature a drop of the candy placed in a cup of cold water will form a ball. And if you remove the ball from the water and place it on the counter, it will flatten.
Sound complicated? Well it can be. Which is why we highly recommend using a candy thermometer. With a thermometer cook the candy to 238 degrees F.
The times given for cooking are approximate since the soft boil stage may require a different time according to stove used, temperature, humidity and altitude.
Yield: 12 servings
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 1/2 cup (canned) evaporated milk
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons butter (no margarine)
- 1 cup whole or large chunk pecans
1. Combine the brown sugar, white sugar and milk in a heavy pot and cook slowly over low heat until it reaches the soft ball stage (see above for explanation of soft boil stage) or 238 degrees F. on a candy thermometer.
2. Remove from heat and add the butter, vanilla and pecans. Beat mixture with a wooden spoon until it is smooth and creamy.
3. Lightly spray a cookie sheet with cooking spray.
4. Drop spoonfuls of mix on the sprayed cookie sheet.
5. Wait 10-15 minutes for praline to harden.