MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Pecan Pralines
Categories: Candy
     Yield: 1 Batch

 1 1/2 c  Granulated sugar
 1 1/2 c  Light brown sugar; packed
   1/4 ts Salt
     1 c  Evaporated milk or
          -half-and-half
     6 tb Butter
     1 ts Vanilla extract
     2 c  Pecan halves

 Prepare a baking sheet by lining it with parchment paper and set
 aside.

 In a medium-size heavy pot, combine the granulated sugar, brown sugar,
 salt, evaporated milk, and butter. Cook and stir with a wooden spoon
 over medium heat until the sugars dissolve and the mixture comes to a
 boil.

 Continue to cook until the temperature reaches between 235 to 240°F
 on a candy thermometer (soft ball stage). Remove from heat and allow
 the praline mixture to cool for 5 minutes.

 Stir in the vanilla and pecans, beating by hand with a wooden spoon
 until the candy begins to lose its glossiness and thickens slightly,
 about 2 minutes. If you beat it too long the candy will seize and
 start to crumble. If you don't beat it long enough, the pralines
 won't set properly.

 Work quickly to drop heaping tablespoons of pecan praline mixture
 onto the parchment paper-lined baking sheet, about 1" apart. If the
 praline mixture begins to harden in the pan, add 1 ts of hot water at
 a time and stir quickly to keep the mixture loose.

 Cool completely until the pralines have set and reached room
 temperature. Store in an airtight container for 2 weeks or freeze for
 up to 2 months.

 Recipe by Jill McQuown <[email protected]>

 Recipe FROM: <news:[email protected]>,
              <news:rec.food.cooking/1520441>

MMMMM