My first successful batch of pralines!

I can't tell you how many times my mama tried to explain the soft ball stage, guess it finally sunk in with the help of a YouTube video, haha.

The shiny ones came out first, the scratchy looking ones were the last. Now to lick the bowl!

 

Pronunciation Guide for folks who aren't from around here ;)

pecans = puh cahns

pralines = prah leens

technically speaking you don't have to say 'pecan pralines', if there aren't pecans in them they are a different kind of candy :)

 

The recipe is from the 2012 'A Country Christmas' put out by the Lauderdale County MSU ExtensionService

 

Easiest Pecan Pralines

1 lb box brown sugar

1 c. whipping cream

2 c. pecan halves

2 T. butter

 

Stir together brown sugar and whipping cream in a 4-quart micorwave safe bowl.  Microwave on HIGH for 5 minutes; stir well.  Microwave one more minute.  Remove mixture from microwave; stir in pecan halves and butter.  Stir one minute or just until candy starts to lose its luster.  Working rapidly, drop by rounded teaspoonful's onto waxpaper; let stand until firm.  Makes about 3 dozen.

 

TIPS:

*I had to put the mix back in the microwave for about 6 more minutes for the candy to harden.

*I've used dark brown sugar and light brown sugar, both are yummy.  Dark brown has a little more intense molasses flavor. 

*You can use evaporated milk instead of whipping cream. 

*You're cooking to the soft ball stage.  That's when you drop about half a spoonfull of the syrup into icy cold water and it can be formed into a soft ball that will hold it's shape but is still squishable.