Louisiana Caramel Pralines

I know there are a lot of praline recipes already posted, but I couldn't find this one & suspect there could hardly be 1 more authentic than a recipe straight from the *River Road Recipes* cookbook published by the Junior League of Baton Rouge. Mrs. C.E. Phillips was acknowledged as the source of the recipe, but no times or yield were given. I have guesstimated them w/a *heavy accent on the guess* part of the word, but the real bottom line is the yield depends on the size you choose to make & how you view the # of servings. *Enjoy*

• Ready In: 25 mins
• Serves: 36

Ingredients

• 2  cups granulated sugar
• 1  cup evaporated milk
• 1  cup granulated sugar
• 1 1⁄2 teaspoons vanilla
• 2 1⁄2 cups pecans (chopped, may use plain or toasted)
• 2  tablespoons butter

Directions

1. Place 2 cups sugar & milk in a lrg saucepan. Cook slowly, stirring often.
2. At the same time, put other cup of sugar in a 2nd saucepan on low heat & stir till melted.
3. Pour 2nd mixture slowly into the sugar & milk that should be read to boil & stir while adding.
4. Cook slowly till a firm ball forms when dropped into cold water (238°) & remove from heat.
5. Add vanilla, pecans & butter. Stir till mixture begins to thicken.
6. To avoid sticking as experienced by the 1st reviewer using waxed paper which was given as an option -- drop by spoonfuls in desired size onto a lightly sprayed baking sheet or buttered cookie sheet (candies should set up immediately).