1 1/2 c. sugar
3/4 c. light brown sugar, packed
1/2 c. milk
3/4 stick butter (6 tbsp.)
1 1/2 c. pecans, roasted (opt.)
1 tsp. vanilla

Combine all ingredients and bring to soft ball stage (238-240 degrees), stirring constantly.

Remove from heat. Stir until mixture thickens, becomes creamy and cloudy, and pecans stay suspended in mixture.

Spoon out on buttered wax paper, aluminum foil or parchment paper. Makes 1 to 150 pralines, depending on size. When using wax paper, be sure to buffer with newspaper underneath, as hot wax will transfer onto whatever is beneath.

NOTE: To roast pecans, bake them on a sheet pan at 275 degrees for 20 to 25 minutes until slightly browned and smell permeates.

OPTIONS:

Praline sauce (add 1/2 cup corn syrup to mixture)

Chocolate covered praline candy

Flavored pralines (chocolate, coffee, brandy, etc.)

Party praline

Praline sundae

No wax paper. Don't double batch. (Soft ball stage, put in water, push to side of glass if it sticks it is soft ball stage, if it holds and pulls out it is hard ball stage.)

From a cooking class in New Orleans at an orthodontic meeting.