the south's finest pralines
Have you ever visited Savannah, New Orleans or Charleston and go into one of those candy shops where they let you sample a piece of praline and it just melts in your mouth and then you just can't help but buy a pound for $16? Well, I have and now I don't have to anymore because I can make these bad boys at home and now you can too! This is a real treat to have. It takes some practice to get down the cooking method, but it is soooo worth it! It also makes a great gift.
Blue Ribbon Recipe
If my husband happened to cross paths with a praline during his travels, he would always pick a few up for me as a gift for me... a sweet gesture and a sweet treat indeed! I love these nutty, buttery candies, and they're easier to make than you might think. Give Leah's recipe a try and make some sweet memories of your own.
Ingredients For the south's finest pralines
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1 1/2 csugar
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1 1/2 cpacked light brown sugar
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1/8 tspsalt
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3 Tbspdark corn syrup
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1 cevaporated milk
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2 Tbspbutter
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1 tsppure vanilla extract
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1 1/2 cpecan halves
How To Make the south's finest pralines
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1In a 2 quart sauce pan, put the sugars, salt, corn syrup, milk, and butter in. Over medium heat, stir mixture constantly with a wooden spoon until sugars have dissolved and mixture comes to a boil. -
2Continue to cook to a soft ball stage, approximately 236 degrees F on a candy thermometer.
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3Remove from heat and allow it to cool for 8 minutes.
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4Add the vanilla and nuts, and beat with a spoon by hand for approximately 2 minutes or until candy is slightly thick and begins to lose its gloss.
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5Quickly drop heaping tablespoons onto parchment paper. If the candy becomes stiff, add a few drops of hot water.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
