Yield -- Approx 2 Dozen
Ingredients
1 CUP EVAPORATED MILK
1 1/2 CUPS WHITE SUGAR
1 1/2 CUPS BROWN SUGAR (TIGHTLY PACKED)
1 TBS IMITATION VANILLA
4 TBS LIGHTLY SALTED BUTTER (1/2 STICK)
2 CUPS SHELLED PECAN HALVES
Method
Lay out a 4 or 5 foot long sheet of freezer paper shiny side up on a table, then mix the milk and both sugars in a two quart sauce pan and place over a medium low flame. Stir the mixture often to keep the sugar from burning. After the milk and sugar boil it will begin to thicken. Allow time for the mixture to become very thick then add the butter and vanilla. This will cause the mixture to become very thin and it needs to cook until it re-thickens.
Once the pralines thicken again add the pecans, stir them in, and coat all of them with the mixture.
Use a 2 tablespoon serving spoon to pour (or spoon) the pralines onto the freezer paper. Then allow the candy to cool to room temperature which should be around 75 degrees.
Plate Presentation
With these pralines no plate is needed, they just seem to disappear.
Chef's Notes:
I usually overflow the vanilla when I add it to the mixture. During the second week in December I order 150lbs of each sugar, over 400lbs of pecans, cases of butter, and enough vanilla and milk to float a small ship.
Submitted by, Mark E. Cowen, Sunday, September 22, 1996, P.O. Box 55471, Metairie, LA 70055
e_mail: newoc@cris.com
Recieved a free bottle of Louisiana Hot Sauce!
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