Makes about 1 dozen large pralines. Recipe by Joyce LaFleur is provided by Sarah Losavio.
2 cups sugar
2 cups pecan halves
1 cup evaporated milk
2 tbls. butter
1 tsp. vanilla extract
1. Start by spreading out newspaper on counter and top it with wax paper.
2. Put the first three ingredients into a heavy skillet over medium-high heat. Bring mixture to a boil and stir continuously, pushing it away from the sides of the pan. Cook 10 minutes. When mixture no longer clings to the sides of the pan, very quickly take the mixture off heat and add butter and vanilla.
3. Working fast, spoon out by a cooking spoon onto the wax paper. If you spoon out the mixture too soon, the pralines won’t set. You can take mixture off the wax paper and return the mixture to the pot and let it melt again. Remember, these pralines will not set in damp weather.