Candy Recipes

Lamothe House Pecan Pralines

Source: Lamothe House, New Orleans, Louisiana

1 1/2 cups granulated sugar
1/2 cup brown sugar
1/2 cup evaporated milk
1/2 stick (4 tablespoons) butter
1 teaspoon vanilla extract
1/2 cup chopped or whole pecans
1 pinch baking soda

Butter cookie sheet or line with wax paper.

Cook sugar and milk over medium heat, stirring until mixture starts to boil. Add butter, pecans and baking soda. Cook, stirring occasionally until it reaches the soft-boil stage (when a bit of the candy dropped in cold water forms a soft ball) or 238 degrees F on a candy thermometer. Remove from heat, add vanilla extract and beat with spoon until mixture is creamy and begins to thicken.

Drop by teaspoonsful onto cookie sheet. (If mixture becomes too hard, return to heat and add a little water).

Makes 12 large or 24 small pralines.