Cookin' with the Chronicle
Pecan pralines to die for
I got this recipe from Eileen Clark. It’s easy to make and hard to resist – a true test of will power.
2 cups shelled pecans
4 oz. butter
4 cups white sugar
12 oz can evaporated
Combine butter, milk and sugar in a heavy 5 quart pot and cook on medium heat, stirring occasionally, until mixture boils then stir continuously until the mixture reaches the “soft ball stage”. Do not cook on high heat. Remove pot from heat and let cool a bit while stirring until mixture loses its glossy appearance.
Add pecans and stir until mixture starts to thicken. Drop by spoonful on foil or waxed paper. Let cool before hiding them where the rest of your family can’t find and eat all of them at a single sitting.