Pralines are beloved throughout the South, although they are most often associated with New Orleans. French-ancestry chefs originally pounded sugar and nuts into a fine paste that was supposed to be good for one’s digestive tract.
1½ tablespoons light corn syrup
½ cup evaporated milk
3 tablespoons butter
½ cup firmly packed light brown sugar
1 cup granulated sugar
⅛ teaspoon salt
½ cup pecan halves, toasted
½ cup pecan pieces, toasted
1 teaspoon vanilla extract
Combine the corn syrup, milk, butter, brown sugar, granulated sugar, and salt in a buttered, heavy, 2-quart saucepan. Cook the mixture over medium heat, stirring frequently, until the temperature reaches 240° on a candy thermometer. Add the pecans and continue cooking until the temperature reaches 246°. Remove the mixture from the heat and let it cool for 2 minutes. Beat in the vanilla with a spoon until creamy. Immediately drop spoonfuls of the mixture onto wax paper, making 2-inch circles. The candy should drop easily from the spoon. If the candy hardens before you have finished, add a few drops of milk, reheat, and stir until creamy. Store in a sealed container, separating the layers with waxed paper.
YIELD: 2 TO 2½ DOZEN