PRALINE RECIPE
PRALINE RECIPE
Recipe yields 24 Pralines 1 small package of vanilla pudding mix (not instant) � cup of dark brown sugar 1 cup of light brown sugar 6-ounce can of evaporated milk 1-tablespoon of butter 2 cups of pecan halves Prepare a large cookie sheet by completely covering the bottom with a generous double layer of wax paper, set aside. In a medium-size saucepan add the pudding mix, sugar, milk and butter. Turn heat to low, stir and cook until the sugar dissolves, stirring constantly. Once the sugar dissolves stop stirring and cook until the mixture reaches 240 degrees on a candy thermometer or a drop of the mixture forms a soft ball when dropped into a bowl of ice water. Remove the mixture from the heat and stir in the pecan halves. Continue stirring until the mixture becomes thick. Drop the mixture by tablespoons on to your prepared cookie sheet at least 3-inches apart as the pralines will spread out as they settle onto the wax paper. Allow to cool and settle. Store pralines in the refrigerator in an airtight container. Be sure to place wax paper between layers to keep the pralines from sticking together. Note�any kind of nuts can be used for pralines, pecans are the norm but cashews, almonds and mixed nuts work just as well.
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