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Southern Pralines
1 cup granulated sugar
1 cup brown sugar (packed)
1/2 cup light cream (evaporated milk)
1/4 tsp. salt
2 tbsp. butter or margarine
1 cup pecan halves | | Lightly butter a sheet of aluminum foil. Combine sugars, cream and salt in large saucepan. Cook over medium heat stirring constantly to 228 degrees on candy thermometer (or until mixture spins a thread about 2 inches long when dropped from a spoon). Stir in butter and pecans. continue cooking, stirring constantly, to 236 degrees (or until small amount of mixture dropped into very cold water forms a soft ball which flattens when removed from water. Remove from heat; cool 5 minutes. Beat mixture with a WOODEN spoon, until slightly thickened and candy just coats nuts, but does not lose its gloss. drop candy by large spoonfuls onto buttered foil. |
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