By Renee Woodruff
October 14, 2011

INGREDIENTS: 1½ C. sugar 6 Tbsp. butter (3/4 stick)

¾ C. light brown sugar, packed

1½ C. pecans, (roasted optional)

½ C. milk (may use skim)

1 Tsp. vanilla


Combine all ingredients and stir constantly. Remove from heat. Stir until mixture thickens (again, stirring constantly), becomes creamy and cloudy, and pecans stay suspended in mixture. Spoon out on buttered waxed paper, aluminum foil or parchment paper. When using waxed paper, be sure to buffer with newspaper underneath, as hot wax will transfer to 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 fragrant

OPTIONS: Add Praline sauce (add ½ cup corn syrup to mixture), or chocolate-covered praline candy. Flavored pralines (chocolate, coffee, brandy, etc.) are also a fun and tasty option to try.

SERVINGS: Makes 1 to 50 pralines, depending on size

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