New Orleans Pecan Pralines
- 4 cups of sugar
- 1 12 – ounce can of evaporated milk
- 1 stick of butter
- 1 tablespoon of vanilla
- 1 teaspoon of salt
- 12 ounces of pecans halves
- Candy thermometer
Lay out two large sheets of parchment or wax paper and butter both sheets (or you can butter the bottom of a large glass pan – 9 x 14).
Combine sugar, salt, butter, milk and vanilla to a large deep pot over medium heat. Stir often!! Cook until temperature reaches 234F (114C). Remove from heat and stir in pecans.
Spoon out cookie size drops onto parchment or wax paper (or pour the entire pot into a glass pan and cut into 2″ pieces).