NEW ORLEANS PRALINE CANDY

1 c. granulated sugar cubed 2 tsp. vanilla extract

1 c. packed brown sugar 1/5 c. toasted pecans, coarsely

1/2 c. evaporated milk chopped

4 T. butter

Prepare a baking sheet by lining it with aluminum foil and spraying the foil with

nonstick cooking spray. In a medium saucepan combine the brown sugar,

granulated sugar, and evaporated milk over medium heat. Stir until the

sugar dissolves, then insert a candy thermometer. Cook the candy,

stirring occasionally until the candy reaches 240° on the thermometer.

Once the proper temperature is reached, remove the pan from the heat

and drop the chunks of butter on top, but do not stir. Allow the pan to sit

for one minute. After a minute, add the vanilla extract and the pecans.

and begin to stir smoothly and constantly with a wooden spoon. The

candy will begin to get thicker and lighter in color, continue to stir until

the candy starts to hold its shape. It should still be easy to stir, (don't

stir too much, as pralines quickly go from fluid to rock solid). Once it is

a lighter, opaque brown and holds its shape, quickly begin to drop small

spoonfulls of the candy onto the prepared baking sheet. Work quickly.

if the candy stiffens before you're done sccooping, add a spoonful of very

hot water and stir until it loosens then continue scooping until you have

formed all the pralines. Allow the candy to fully set at room temperature,

for about 30 minutes. Store in an airtight container at room temperature.