INGREDIENTS
- Servings: 12
- 1/2 pound light brown sugar
- Pinch of salt
- 1/4 cup plus 2 tablespoons evaporated milk
- 1 1/2 teaspoons butter
- 1 cup chopped pecans
DIRECTIONS
- Mix sugar, salt, evaporated milk and butter in a heavy-bottomed saucepan. Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves.
- Stir in pecans and cook over medium heat until mixture reaches the soft ball stage. (234 to 240 degrees F on a candy thermometer; if you spoon a drop of boiling syrup in to a cup of ice water, it will form a soft ball that flattens easily between your fingers.)
- Remove pan from heat and stir rapidly until mixture thickens. Drop pralines by teaspoonfuls, 1-inch apart onto parchment paper-lined baking sheets; let cool completely until firmed up. Store in an airtight container.
