Makes about 16-20 pralines. Recipe is from Kay Gervais, who got it from “Louisiana Legacy,” put out by the Thibodaux Service League in 1982.
3 cups sugar
11/2 cups whole milk
1/4 cup corn syrup
2 cups pecans
2 tbls. butter
1 tbl. vanilla
1. Mix sugar, milk and corn syrup in a deep, lightweight pot. Bring to a boil, stirring constantly. Cook to the softball stage, or until a candy thermometer reaches 234 to 242 degrees.
2. Remove from heat and add butter, pecans and vanilla. Stir until creamy.
3. Spoon out quickly onto waxed paper. Let set until firm.
Copyright © 2011, Capital City Press LLC • 7290 Bluebonnet Blvd., Baton Rouge, LA 70810 • All Rights Reserved