Do take note that all pralines lose much of their subtle flavor and soft delicacy (even in airtight containers) after about 2 weeks. And take special pride in your pralines with the knowledge that the ones you find in quaint shops of New Orleans, Savannah, and Charleston now cost an exorbitant buck apiece!
Makes about 3 1⁄2 dozen pralines
INGREDIENTS:
- 2 cups firmly packed dark brown sugar
- 2 cups granulated sugar
- 4 tablespoons (1⁄2 stick) butter
- 1 cup evaporated milk
- 1 cup whole milk
- 1⁄4 teaspoon salt
- 1 1⁄2 teaspoons pure vanilla or maple extract (or a combination of both)
- 3 tablespoons light corn syrup
- 2 cups broken-up pecans
INSTRUCTIONS:
- In a large, heavy saucepan, combine all the ingredients except the pecans and mix till well blended. Cook, stirring, over moderate heat till the mixture registers 240°F on a candy thermometer.
- Cool the mixture slightly, then beat with a wooden spoon till creamy. Add the pecans and stir till well blended and smooth. Drop the batter by heaping teaspoons onto waxed paper and let the pralines cool completely before serving or storing in airtight containers.
