Creamy Pralines
courtesy of my dad, John Beadle
After making several batches of these in one weekend, I have a few tips to ensure success. First, spray the waxed paper down like your life depends on it; these are sticky suckers that need the lubrication. Second, don’t bother with the candy thermometer until about 5 minutes after you’ve added the pecans; it really just gets in the way and the mixture won’t come up to temperature before that. Third, after you’ve added the vanilla extract, beat the praline batter vigorously until it really begins to thicken and your arm is getting tired. If you spoon them out too soon, they won’t set up and you’ll have to throw the whole mess away.
2 cups white sugar
1 stick butter
16 large marshmallows
1/2 cup evaporated milk
2 cups pecans
1 teaspoon vanilla
gray salt
Cook sugar, butter, marshmallows, and milk over medium heat, stirring constantly until all ingredients are melted, then add pecans. Cook, stirring constantly, to soft ball stage, 235-240 degrees. (I always go to 240 degrees. The end result is much better at the higher end of the range.) Remove from burner. Add vanilla and beat until mixture thickens. Drop by tablespoon or two onto greased waxed paper. While still hot, sprinkle with gray salt.
Yield: 48 small pralines or 15 large.
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