Lana’s Creamy Pecan Pralines IV

Step 1

In a small heavy skillet on medium heat, caramelize the sugar. Combine sugar and water in the pan, stirring until it is hard to stir with the consistency of wet sand.

Step 2

At this point, over medium heat, bring to a boil. Do not stir. Remove the pan from the heat once the sugar is melted (be careful, it will continue to cook after removing it from the heat).

Step 3

In the meantime, cook the 2 cups sugar and milk in a 2-3 quart heavy saucepan stirring frequently. Add the caramelized sugar slowly to the mixture and then the pecans.

Step 4

Cook on medium heat until soft ball stage is reached. Soft ball stage has a temperature between 234 and 238 degrees. Without a candy thermometer you can judge the stage when the candy mixture dropped in cold water has a soft texture and will stick together in a ball when rolled between your fingers.

Step 5

Add the vanilla and butter but DO NOT STIR.

Step 6

When the mixture cools, beat until the mixture starts to hold it shape. Drop into mounds on waxed paper. Makes about 40 small pralines. Store in an airtight container.