Pralines

 

(Pronounced PRAW leenz)

1 ½ cups pecan halves
2 Tbsp. butter
1 tsp. pure vanilla extract
1 cup evaporated milk
3 Tbsp. dark corn syrup
1/8 tsp. salt
1 ½ cups packed light brown sugar
1 ½ cups sugar

Butter the sides of a heavy 2-quart saucepan. Place the sugar, salt, dark corn syrup, milk, and butter in saucepan. Over medium heat, stir mixture constantly with a wooden spoon until sugars have dissolved and mixture comes to a boil.
Continue to cook to a soft ball stage, approximately 236 degrees on a candy thermometer. If you do a cold water test, the ball of candy will flatten when you take it out of the water and pinch it. Remove from heat and allow to cool for 10 minutes.

Add 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.

Quickly drop heaping Tablespoons onto waxed paper. If the candy becomes stiff, add a few drops of hot water.  Do not refrigerate as liquid is likely to condense on them and make them floppy.  put them in a single layer on a plate and cover them with paper, then plastic wrap.