Categories: creole, not tried, treat

Ingredients

• 2 c granulated sugar
• 1 c brown sugar
• 1 c evaporated milk
• 2 T light or dark corn syrup
• 1/2 c butter
• 1 t vanilla
• 3 c pecans

Directions

1. Put white and brown sugar, evaporated milk, and corn syrup in a heavy saucepan. Cook over medium high heat for about 20 minutes or until the mixture reaches the soft ball stage (236F on a candy thermometer). If you do not have a candy thermometer, drop a small amount of the praline mixture into a cup of cold water. It should form a soft ball.

2. Remove from the heat and add butter. Beat with a wooden spoon until mixture is no longer shiny. Before the mixture becomes too thick, add vanilla and pecans. Mix well and drop by spoonfuls onto waxed paper.

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