Be the first to One of our forum members shares this family recipe for a Texas favorite. These pralines are crumbly, rather than chewy, and melt in your mouth. Have the ingredients measured and ready to go before you begin, because you will have to work quickly.
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- 2-1/2 pounds light brown sugar
- 1 stick plus 3 Tablespoons butter
- 2 teaspoons salt
- 12 fluid ounces evaporated milk
- 1 Tablespoon of quality pure vanilla extract
- 1 pound pecans, small halves or pieces
Preparation:
Have all ingredients measured and ready to go. You will have to work fast. Line cookie sheets with parchment paper and grease with butter.
Combine brown sugar, butter, salt, and evaporated milk in a large stockpot. Bring to the boil and cook until it starts to caramelize. Remove from heat and add vanilla and pecans, stirring in with a wooden spoon. Drop on prepared cookie sheets and cool.
Store in airtight containers for up to 2 weeks. These have a short shelf-life, but you can easily halve the recipe.
Yield: about 1-1/4 pounds pralines
Recipe Source: da 'Bear, Forum Member
Reprinted with permission.
Combine brown sugar, butter, salt, and evaporated milk in a large stockpot. Bring to the boil and cook until it starts to caramelize. Remove from heat and add vanilla and pecans, stirring in with a wooden spoon. Drop on prepared cookie sheets and cool.
Store in airtight containers for up to 2 weeks. These have a short shelf-life, but you can easily halve the recipe.
Yield: about 1-1/4 pounds pralines
Recipe Source: da 'Bear, Forum Member
Reprinted with permission.
