PREP: 15 minutes COOK: 15 minutes COOL: 20 minutes STAND: 2 hours MAKES: about 30 pralines

Pralines

What You’ll Need

Butter

1½ cups granulated sugar

1½ cups packed brown sugar

1 cup evaporated milk

2 Tbsp. butter

2 Tbsp. dark-color corn syrup

⅛ tsp. salt

2 cups pecan halves, toasted

1 tsp. vanilla

How to Make It

1. Butter the sides of a 2-qt. heavy saucepan. In saucepan combine the next six ingredients (through salt). Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring occasionally, until the thermometer registers 236°F, soft-ball stage (15 to 20 minutes). Adjust heat as necessary to maintain a steady boil.

2. Remove saucepan from heat. Remove thermometer. Cool, without stirring, 20 minutes. Line two baking sheets with waxed paper; set aside.

3. Stir in pecans and vanilla. Beat vigorously with a clean wooden spoon until mixture thickens but is still glossy (7 to 8 minutes). Working quickly, drop candy by spoonfuls onto prepared baking sheets (mixture will spread). Let stand about 2 hours or until firm.

To Store: Transfer pralines to an airtight container. Store in the refrigerator up to 1 week.

PER PRALINE: 153 cal., 7 g fat (1 g sat. fat), 4 mg chol., 29 mg sodium, 24 g carb., 1 g fiber, 1 g pro.

When the mixture comes to a boil, clip a candy thermometer to the side of the pan. Adjust the heat as necessary to maintain a steady boil.