Recipe by PaulaG
A Christmas time specialty of the Simpson family in the Mesilla Valley. This recipe is from A Bite of History--Recipes and Tales for the Mesilla Valley Compiled by Sunny Conly. This recipe is a little different from most. The cook time is a guesstimate. I will try to remember to time it at Christmas.
Top Review by mummamills
interesting recipe. I didnt think it would work as the milk seemed to seperate, but in the end it turned out well. I think I might have overbeaten mine a little, as the mixture dried in very wierd shapes, but the taste is great! Too sweet for me, but I made it for the "sweet tooth" in the family, and he liked it. I am going to crush some up and use it as a small tart filling with a chocolate topping, That should make it a little less sweet, and something for ME :)
- 1 cup brown sugar
- 1 cup white sugar, divided
- 1 cup evaporated milk
- 1⁄4 cup Karo syrup, white or 1⁄4 cup Karo syrup, dark
- 3 tablespoons butter
- 2 cups pecans, chopped in large pieces
Directions See How It's Made
- In a heavy saucepan, mix together the brown sugar, 1/2 cup white sugar, evaporated milk and the Karo syrup.
- Bring to a rolling boil, slowly stir in remaining 1/2 cup of white sugar while keeping the mixture boiling; cook to soft ball stage.
- Add the butter and pecans, remove from heat and beat with a spoon until mixture holds its shape.
- Pour onto waxed paper in 2 to 3 inch rounds, allow to cool completely, wrap individual pralines in plastic wrap and store in a cool dry place until eaten.