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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

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Family Favorite Pralines Recipe

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This recipe for Family Favorite Pralines is from Our Family 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:  
1½ cups brown sugar (preferably light brown)
1½ cups granulated sugar
1 cup evaporated milk
3 tbsp. corn syrup
1 tsp. vanilla extract
1½ cups pecan halves
Directions:
Directions:
1) Use a heavy 3-quart saucepan. Butter sides well.
2) Combine both sugars, syrup, milk and stir over medium heat until sugar is dissolved and mixture comes to a boil.
3) Cook to soft ball stage (see note below), stirring occasionally.
4) Remove from heat and cool for 10 minutes.
5) Add vanilla and beat for 2 minutes.
6) Add pecans and continue to beat until mixture loses gloss.
7) Drop onto wax paper (buttered) by heaping teaspoonfuls.
8) If too stiff to drop from spoon, add a teaspoon or so of hot water.


Note: SOFT-BALL STAGE refers to a specific temperature range when cooking sugar syrups. Soft-Ball Stage occurs at 235-245 degrees. This stage can be determined by dropping a spoonful of the hot syrup into a bowl of very cold water. In the water, use your fingers to gather the cooled syrup into a ball. If it has reached soft-ball stage, the syrup easily forms a ball while in the cold water, but flattens once removed from the water.

 

 

 

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