PRALINES
rec.food.recipes/Judith Erva/1996
Makes 1 to 50 pralines, depending on size

1 1/2 cups sugar
3/4 cup light brown sugar, packed
1/2 cup milk
3/4 stick butter (6 tablespoons)
1 1/2 cups pecans, roasted* (optional)
1 tsp vanilla

Combine all ingredients and bring to soft ball stage (238-240 degrees), stirring constantly. Remove from heat, stir until mixture thickens, becomes creamy and cloudy, and pecans stay suspended in the mixture. Spoon out on buttered aluminum foil or parchment paper.

*To roast pecans, bake them on a sheet pan at 275 degrees for 20-25 minutes, until slightly browned and smell permeates.

OPTIONS:
Praline sauce (add 1/2 cup corn syrup to mixture)
Chocolate covered praline candy
Flavored pralines (chocolate, coffee, brandy, etc.)

Source: New Orleans School of Cooking and General Store, 620 Decatur Street, The Jackson Brewery, New Orleans, LA 70130, (504) 525-2665