These are a huge favorite of my family. I have been making them for years and they are always a hit.
- Ready In:
- 2 cups sugar
- 1 cup brown sugar, lightly packed
- 1 cup evaporated milk
- 5 tablespoons vanilla
- 1 cup pecans
- Cook everything over medium heat to 240°F on a candy thermometer.
- Remove from heat and beat till it starts to thicken. This takes a while, so you have to have good arms!
- Drop by large spoonfuls onto wax paper.
- Cool and wrap individually in plastic wrap or store in an airtight container.
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These were extremely disappointing. I followed the directions carefully and heated the mixture up to 240° with my candy thermometer. It took about 1/2 hour for the mixture to cool down enough for me to spoon it out onto parchment paper. The pralines tasted so sugary as if the sugar never did dissolve. I also think 5 tablespoons of vanilla is overkill. Way too much. I'm going to move on from this recipe to try another as these just do not fit the bill.
I followed the ingredients and the instructions exactly. It didn't take near ar long to beat this as I thought it would. I would make sure the temperature just gets to 240 degress F. If you let it go a little too long. It will sent up too quickly and it dries out too much to drop by teaspoonfuls. Thank you for this recipe. I have always wondered what pecan pralines were like. Made for PAC Fall 07.