Prep 20 mins
Cook 10 mins
This is a recipe that Paula Deen "donated" for a wedding special on the Food Network.
- 1⁄2 cup sugar
- 1 1⁄2 cups packed light brown sugar
- 1⁄8 teaspoon salt
- 3 tablespoons dark corn syrup
- 1 cup evaporated milk
- 2 tablespoons butter
- 1 teaspoon pure vanilla extract
- 1 1⁄2 cups pecan halves
- Butter the sides of a heavy 2-quart saucepan.
- Put the sugars, salt, 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 F on a candy thermometer.
- (If you do a cold water test, drizzle a drop of candy into a glass of cold water, the ball of candy will flatten between your fingers when you take it out of the water.) Remove from heat and allow it 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.
Candy making takes patience and this recipe is no different. I was able to bring my mixture to 236 degrees on medium heat after 4 to 5 minutes. It took more like 5 or 6 minutes to cool enough after adding the vanilla and nuts to be able to spoon them out, but it made 16 very pretty pralines with a good size and perfect texture.
Make SURE you have a precise candy thermometer - I had to turn up to high heat for 4min after bringing to a boil because my stove's medium wont bring you to 235 degrees. I substituted honey for dark corn syrup and heavy cream instead of canned milk and it was divine!
Absolutely the best! I am not a candy maker, to say the least, however, I made these pralines following Paula's recipe exactly and they came out GREAT! My family and I were very shocked, but wonderfully happy! Proportions right on the money!