Pralines (ATK)

• servings: 16

Ingredients

1 cup (7 ounces) granulated sugar

1 cup packed (7 ounces) light brown sugar

¾ cup evaporated milk

6 tablespoons unsalted butter, cut into 6 pieces

1/2 teaspoon table salt

1½ cups pecans, chopped

Directions

1. Using pencil, draw 8 evenly spaced 3-inch circles, in 2 rows of 4, on each of two 16 by 12-inch sheets of parchment paper. Line 2 rimmed baking sheets with marked parchment, marked side down.

2. Combine granulated sugar, brown sugar, evaporated milk, butter, and salt in large saucepan. Bring to boil over medium-high heat, stirring frequently with long-handled metal spoon. Once boiling, reduce heat to medium and continue to boil, stirring frequently and making sure to scrape corners of saucepan, until mixture registers 236 to 238 degrees, 9 to 13 minutes longer. (To take temperature, tilt saucepan so sugar mixture pools to 1 side.)

3. Reduce heat to low and stir in pecans. Stir constantly over low heat for 3 minutes (mixture will thicken slightly and lighten in color).

4. Keep saucepan over low heat. Working quickly, spoon approximate 2-tablespoon portions of praline mixture onto each parchment circle and immediately spread with spoon so mixture fills out circle (use dinner spoon to help scrape mixture from long-handled spoon if necessary).

5. Let sit until firm, at least 1 hour. (Be careful when moving sheets; underside will be hot after portioning pralines.) Serve.

TO MAKE AHEAD Pralines can be stored in airtight con- tainer at room temperature for up to 3 days or frozen for up to 1 month.

Notes

These iconic candies melt in your mouth.

You will need a digital instant-read thermometer for this recipe. It is important to use a long-handled metal spoon to stir and portion these candies so that your hands remain a safe distance from the hot sugar. In step 4, you may end up with fewer than 16 pralines. The 3-inch circles on the underside of the parchment paper will help with portioning. A standard 12-ounce can of evaporated milk is about 3 inches in diameter.

THE AMERICAN TABLE

French colonists brought their almond-based pralines to Louisiana in the 18th century. There, they swapped almonds for plentiful native pecans. The first recorded mention of the praline is from a Civil War-era ad in a New Orleans newspaper. Pralines were one of America's first street foods; most vendors were emancipated black women who made their living off of the iconic candy as New Orleans became a popular tourist destination. To learn more about the candy's complex history, visit CooksCountry.com/pralines.

Heat Cooking the mixture to about 237 degrees produces perfectly soft, crumbly pralines. For a smooth texture, stir constantly.

Ingredients Two sugars create depth of flavor, butter adds richness, and evaporated milk makes the process faster.

Portioning Tracing measured circles on the parchment gives you an easy-to-see guide to portioning.