Pralines
1 1/2 cups dark brown sugar
1 1/2 cups white sugar
2 Tbsps. margarine
1/8 tsp. salt
1 1/2 cups evaporated milk
2 cups whole pecans
1 tsp. vanilla extract
1 cup very cold water (to
test "hard-ball" stage)
1 tsp. oil (for cookie sheets)
In a large
saucepan, combine above ingredients except water. Stir constantly
with a wooden spoon over a medium-low flame. Mixture should be at
a low boil. Stir bottom and sides continuously. Cook for about
4 minutes until a drop of the mixture forms a "hard-ball" drop when placed
in a cup of cold water, or mixture reaches 260 degrees F. Remove
from stove and beat briskly for 2 minutes until mixture cools, thickens,
and becomes creamy. On large pieces of waxed paper, aluminum foil,
or oiled cookie sheets, drop 2 or 3 pecans with a tablespoon of mixture
for each praline. When all of mixture has been poured, let cool throughly.
Store in airtight containers. Serves 10 - yields forty 2-inch
pralines.
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