Brown Sugar Pralines
While traveling through New Orleans you can’t help but notice these delicious treats being sold on the streets or in upscales candy shops. When the French came to New Orleans they brought this simple candy treat, whereas, sugar and pecans were plentiful in New Orleans. You can enjoy them by themselves, add them to ice-cream or baked goods, however, you decide to enjoy them have some fun and be creative with the flavors.
Ingredients
1 1/2 cups brown sugar
1 1/2 cups sugar
1 can evaporated milk (12 oz)
4 tbsp butter
2 cups pecans pieces
1 tsp vanilla
Instructions
1
In a large heavy bottom sauce pan, add all of the ingredients and carefully stir to incorporate. Be careful not to “slosh” the mixture up on the sides of the pan.
2
Bring the mixture to a boil while gently stirring. Place your candy thermometer into the candy mixture.
3
Once the candy mixture has come to a boil and you’ve place the candy thermometer into the mixture, reduce the heat and continue cooking until the mixture reaches soft ball stage.
4
While cooking use a heat proof spatula to gently stir and prevent the pralines from burning.
5
Once the pralines reach soft ball stage (about 235 degree’s Fahrenheit) remove from the heat and using a large spoon drop the pralines onto a parchment paper like you would drop cookies.
6
Let the pralines cool completely before enjoying!
