southern pecan pralines |
southern living sept. 1997 |
this is the recipe that we use. it is trully fabulous |
1 tablespoon butter |
3 cups firmly packed brown sugar |
1 cup sugar |
1 teaspoon cream of tartar |
2 cups evaporated milk |
1/4 cup light corn syrup |
1 stick (1/2 cup) butter |
1 tablespoon vanilla extract |
3 cups coarsely chopped pecans, toasted |
coat sides of a dutch oven with 1 tablespoon butter. add brown sugar and next 4 ingredients. |
bring to a boil over medium heat, stirring constantly until sugar dissolves (about 5 minutes). |
cover and cook, without stirring, 2 to 3 minutes to wash down sugar crystals from sides of pan. |
uncover and cook, stirring occasionally, 10 to 12 minutes or until mixture reaches soft ball stage (234°). |
remove from heat; stir in 1/2 cup butter and vanilla. |
beat with a wooden spoon 5 minutes or until mixture is creamy and begins to thicken. |
stir in pecans. |
working quickly, drop mixture by heaping tablespoonfuls onto lightly greased wax paper; let stand until firm. |
