Pralines (praw-lins) are really simply to make. They are best if eaten within a day or two. The texture of praline will change the older they get becoming more sugary tasting and gritty feel (although they still take good).
makes 1 dozen
1/2 pound light brown sugar
pinch of salt
1/4 cup plus 2 tablespoons evaporated milk
1 1/2 teaspoons butter
1 cup chopped pecans
Mix sugar, salt, evaporated milk and butter in a heavy-bottomed saucepan.
Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves.
Stir in pecans and cook over medium heat until mixture reaches the soft ball stage. (234 to 240°F on a candy thermometer; if you spoon a drop of boiling syrup into a cup of ice water, it will form a soft ball that flattens easily between your fingers.)
Remove pan from heat and stir rapidly until mixture thickens.
Drop pralines by teaspoonfuls, 1″ apart onto parchment paper-lined baking sheets; let cool completely until firmed up. Store in an airtight container.