QueenBeeGrannyJean
02-19-2007, 05:21 PM
2 cups brown sugar, firmly packed
1/4 cup water
1/4 cup evaporated milk
2 cups pecan pieces and halves
2 teaspoons vanilla
3 tablespoons chilled butter, cut in pieces
Combine sugar, milk, and water in a 2-quart saucepan; heat to boiling stirring constantly.
Cook until mixture reaches soft ball consistency (235°).The color will change to a carmel color. Remove from heat; stir in pecans, vanilla, and butter. Stir for a minute or more until it starts to thicken slightly.
Immediately drop by tablespoons onto wax paper. Let completely dry before you store in
an air tight container.
NOTE: Pieces of praline are great crumbled up and sprinkles on top of vanilla ice cream with some carmel sauce drizzled on top. I serve this with Mexican food.
1/4 cup water
1/4 cup evaporated milk
2 cups pecan pieces and halves
2 teaspoons vanilla
3 tablespoons chilled butter, cut in pieces
Combine sugar, milk, and water in a 2-quart saucepan; heat to boiling stirring constantly.
Cook until mixture reaches soft ball consistency (235°).The color will change to a carmel color. Remove from heat; stir in pecans, vanilla, and butter. Stir for a minute or more until it starts to thicken slightly.
Immediately drop by tablespoons onto wax paper. Let completely dry before you store in
an air tight container.
NOTE: Pieces of praline are great crumbled up and sprinkles on top of vanilla ice cream with some carmel sauce drizzled on top. I serve this with Mexican food.