Creamy Pralines

Recipe Ingredients

1 cup	198g / 7oz	Granulated sugar
1 cup	160g / 5.6oz	(packed) Light brown sugar
2 tablespoons	30ml	Light corn syrup
2 tablespoons	30ml	Butter
1		Salt
1/2 cup	118ml	Sweetened condensed milk
1 teaspoon	5ml	Vanilla extract
1 1/2 cups	355ml	Pecan pieces

Recipe Instructions

In a heavy saucepan, over medium heat, combine the sugar, brown sugar, corn syrup, butter, salt and condensed milk. With a wooden spoon, stir until the sugar dissolves. Continue to cook, stirring, until smooth and light brown, about 8 minutes. Add the vanilla and pecans and continue to cook, stirring, until the mixture reaches 234 to 240 degrees on a candy thermometer or the soft ball stage, that is, when a bit dropped into cold water forms a soft ball that flattens. Remove from the heat and drop by the spoonful onto waxed paper. Let cool. Remove from the paper with a thin knife.

This recipe yields 1 1/2 dozen.

Source:
EMERIL LIVE with Emeril Lagasse - adapted from his LOUISIANA REAL AND RUSTIC (c) 1996 - William Morrow Publishing - From the TV FOOD NETWORK - (Show # EM-1B23 broadcast 04-09-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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