Homemade Pralines {& How to Make them!}

Don’t forget about my Elastic by the Yard Give-Away!

We’re in the States with our families, so I’m not exactly menu planning.  I thought I would share some recipes of things we’re making, though!

An area I am truly deficient in is baking and candying- and not for lack of trying!  Apparently there is a fair amount of chemistry involved which requires precise measurements and meticulous direction-following…or so I hear.  If you have cooked with me, you know that I have measuring cups and spoons for show…not for real bonafide use.  Thus, baking and candy-making are quite out of my reach.  Fortunately, my mother-in-law has chosen to make me her apprentice and has taught me a few things.  Every year she makes pralines, English Toffee, and “spritz” cookies.  I am going to share pralines with you.  I didn’t nail the texture, but the taste was spot-on, so I’m claiming it as a victory!

Homemade Pralines

I like to make an assortment of candies for Christmas gifts…stay tuned for more recipes soon!

• 1 1/2 c sugar
• 1 1/2 c brown sugar (light brown)
• 3/4 c evaporated milk
• 2 c pecans
• 1 1/2 sticks of butter

Mix both sugars and milk on stovetop.  Bring to a boil fir 5 minutes, stirring.  Take of and add pecans and butter.  Put back on stove and bring to a boil again, keeping it boiling for 3 minutes.  Remove and use a wooden spoon to stir 15-20 minutes or until your arm falls off, but preferably when it has lost its gloss (= slightly firm, but not too firm…this is the tricky part for me).  Drop dollops onto wax paper.  Let them harden.  You do not need to fridge them, but you should keep them in a cool, dry place (Phyllis puts them in tins in her garage).

This is where I messed up- I should have stopped here and poured. Instead, I waited and they became a little too crumbly.

For some real menu plans check out Org Junkie.

Related posts:

1. How to Make Homemade Biscuits {American-style}
2. Homemade Caramel Popcorn
3. Menu Plan Monday: Shortbread {& How to Make it!}
4. English Toffee {& How to Make it!}
5. How to Make Butternut Squash Risotto