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Granny's pecan pralines-by Merci Recipe

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This recipe for Granny's pecan pralines-by Merci is from The Real Food Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbs sugar
2 1/2 tbs butter
1/4 C water
3 C sugar
1 C evaporated milk
4 C pecans
Directions:
Directions:
brown t tbs sugar in a dry heavy large saucepan until golden brown.
stir in remaining ingredients except for pecans.
cook mixture until it registers 236º on a candy thermometer (soft ball stage)
add pecans and stir by hand until the mixture becomes thick and creamy. ( will be strenuous at the end)
drop onto buttered waxed paper
for variety you can add coconut or raisins ( I prefer without either)
you may reduce amount pecans if desired (said no one ever)
Soft-Ball Stage
235° F–240° F. sugar concentration: 85%. At this temperature, sugar syrup dropped into cold water will form a soft, flexible ball. If you remove the ball from water, it will flatten like a pancake after a few moments in your hand. Fudge, pralines, and fondant are made by cooking ingredients to the soft-ball stage.
NOTE: I used soft ball test which prevented overcooking. the thermometer never got to 238º
Personal Notes:
Personal Notes:
best recipe I have found. Wonderful rich taste. It is from a native of New Orleans!

 

 

 

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