My friend Molly sent me a postcard last year with a recipe on it for Pecan Pralines. I’ve had it on my fridge for the past year and a half, waiting until I had the perfect combination of ingredients (I had to have whole milk and pecans in the house) and time (candy making isn’t fast).
I decided I just had to make them! So I bought the ingredients, and decided to make them on the weekend.
This process took a while. I cooked the batch over low heat the entire time. Luckily, I was patient. I’m not sure how long the entire process took, but I know that I beat the mixture for about 5 minutes after it had cooled to make it creamy. I think I got 25 pralines out of this recipe, although some were larger than others.
These were delicious, and very sweet. The soft and creamy candy just melted in your mouth when you ate it. They were well worth the amount of time it took to make them. These are definitely not chewy pralines, but I suggest you give them a try anyway.
- 3 cups firmly packed brown sugar
- ¼ teaspoon cream of tartar
- ⅛ teaspoon salt
- 1 cup whole milk
- 2 tablespoon butter
- 1 teaspoon vanilla
- 2 ¼ cups pecan halves
Combine sugar, cream of tartar, salt, and milk in a heavy saucepan. Stir over low heat until sugar dissolves. Wipe crystals occasionally from side of pan. Cook to 238 degrees or until mixture forms soft ball in a cup of tap water. Cool to 220 degrees. Add butter, vanilla, and pecans. Beat until creamy. Drop from a large spoon onto waxed paper. Makes 18-24 pralines. Store individually wrapped in an airtight container.