How to make copycat new orleans pecan pralines

Open up the can of milk and make sure you open a hole on each side

Put in both sugars and the milk into the pot and mix it- with a wooden spoon--on medium heat. *Use a medium sausepan

Let the sugars dissolve

Using butter(unsalted); grease a piece if foil or parchment paper(about 12-15 in. Long)

Dip a pastry or any kind of small cooking brush in cold icy water;then brush the sides of the pot to melt away in sugar crystal that formed.

Put in your candy thermometer. Make sure the tip in not touch the bottom but is in the actual candy liquid. Other wise you would see how hot the pot is and not the candy.

It will start to froth up

Chop your pecans not too small if they're not chopped already.

Cook the candy stiring occasionally until it reaches it's proper temperature: 240 degrees Fahrenheit.

Turn the heat completely off and take it off the burner.

Cut up the margarine or salted butter and add it in.

Then add in the vanilla and toss in the chopped pecans.

Stir until it gets thick

It will start to turn opaque.

Spoon it onto the foil.

Make sure you don't over crowd the foil and make them touch; it will dry stuck together.

Let the pralines set at room temperature for 30 min.

When it's done drying.

They last in a air tight container for 2-3 days.

They make perfect small gifts to give out to family, friends, or co-workers! Enjoy!

Watch the video: Caramel Pecan Clusters

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