Makes about 3 dozen small, thin pralines. Recipe is provided by Kay Harrison.
1 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup milk
1 tbl. butter or margarine
1 cup pecan pieces
1 tsp. vanilla extract
1. Combine the granulated sugar, brown sugar, milk, butter and pecans in a saucepan and mix well. Bring to a rolling boil and boil for 11/2 minutes. Remove from the heat and stir in the vanilla. Beat until creamy.
2. Drop by teaspoonfuls onto a foil- or wax paper-lined baking sheet and let stand until cool. Store in an airtight container. Recipe can be doubled.
Note: If the praline mixture starts to thicken before the last bit has been spooned out, put the saucepan back on the stove for a minute or two until the mixture is liquidy and begin spooning out. Also, if the pralines don’t set, scrape the praline mixture back into the pot and return to a boil for 11/2 minutes. Beat until creamy and spoon out again.