Pecan Pralines (The hard type, not soft and chewy)

Pecan Pralines (The hard type, not soft and chewy)

2 cups sugar
2 cups firmly packed light or dark brown sugar*
1 cup evaporated milk
2 cups pecan halves

* The type of brown sugar used will determine the color of the pralines.

In a large saucepan over medium heat, combine sugar, brown, sugar, and evaporated milk; cook, stirring constantly until the candy thermometer reaches 236 degrees F. or when a small amount of sugar mixture dropped into very cold water separates into hard but not brittle threads. Immediately remove thermometer and remove sugar mixture from heat; set saucepan in a large pan of cold water to cool.

Butter a large sheet of wax paper; set aside.
When sugar mixture has almost cooled, beat with a spoon 1 minute or until it begins to lose it gloss. Immediately stir in pecans and drop by tablespoonfuls onto prepared buttered wax paper.

NOTE: Work quickly before mixture sets. If it thicken up, just place pan back on low heat to re-soften. When pralines cool and become firm, wrap individually in aluminum foil or plastic wrap and store in a covered container. Makes 36 small or 20 large pralines.

A TNT from New Orleans, LA that was given to me from a sweet, elderly lady in the French Quarter. The recipe is so easy, and tastes just like the ones in New Orleans. You will be amazed!