New Orleans Pralines-Recipe

• Vegetarian
• Gluten free

• Baking & Spices

  • 2 1/2 cups Brown sugar, light
  • 1 pinch Salt
  • 2 1/2 cups Sugar
  • 2 tsp Vanilla extract or 2 teaspoons maple extract

• Nuts & Seeds

  • 2 1/2 cups Pecans

• Dairy

  • 1/2 stick Butter, real
  • 2 1/2 cups Whole milk

Found on recipesforourdailybread.com

Ingredients

• 2-1/2 cups whole milk
• 2-1/2 cups light brown sugar
• 2-1/2 cups sugar
• 2-1/2 cups pecans, lightly chopped
• ½ stick real butter
• Two teaspoons vanilla extract OR 2 teaspoons maple extract (maple extract is excellent)
• pinch salt

Directions

• Warm milk in a cast-iron dutch oven or a large pot.
• Add sugar, brown sugar, and a pinch of salt.
• YOU NEED A CANY THERMOMETER THAT IS ACCURATE
• Cook until it reaches 240 degrees soft-ball stage. A good way to text “soft-ball” stage without a thermometer is to drop a small amount, a couple of drops of the candy, into cold water it will form a soft ball.
• Stir almost constantly to prevent sticking and burning. If the candy burns, you have to start over. If you are using a thermometer attached to the side of the pot, make sure that it does not sit on the bottom of the pot. You will not get a correct reading.
• Once the candy reaches 240 degrees, remove from the heat.
• Next, add the butter, extract, and pecans.
• Allow the candy to sit for 10 minutes before stirring these ingredients in.
• Next, stir the candy about 100 strokes to incorporate the pecans.
• Spoon the candy about 1 to 2 TB size onto a sheet of wax paper or parchment paper.
• Spoon quickly before the candy starts to harden.
• Allow them to cool and dry.
• Then, carefully turn them over to dry the other side.
• Store them in an air tight container or wrap each one in plastic wrap. You can layer them in a plastic container with parchment paper or wax paper between them and freeze them.
• They will last for months in the freezer.