Pralines

On my recent trip to New Orleans, I became obsessed with the rum pralines (say it with me, “prah-leans”) from Southern Candymakers.

Naturally, when I got home, I had to try making my own.

Ingredients
1 1/2 cups toasted pecans
1 1/2 cups white sugar
3/8 cup butter
3/4 cup brown sugar
1/2 cup milk
1 teaspoon vanilla extract

Directions
Line a baking sheet with aluminum foil.
In large saucepan over medium heat, combine pecans, sugar, butter, brown sugar, milk and vanilla. Heat 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.
Drop by spoonfuls onto prepared baking sheet. Let cool completely.

I doubled the recipe and stirred constantly in and out of an ice bath until the candy reached the right consistency. These had a pleasing grainy texture that I love, but some may want to ultra-heat their mixture to reduce this.

This was a very easy, cheap, and yummy holiday treat! Plus, they send toddlers on an amazing sugar trip of epic proportions!

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