Y’all! This is one of my Aunt Margaret’s recipes from our family recipe book from way back when (early 80’s I think). All I can tell you is, my husband will hide these so no one else can have them. I recommend making them on cooler days when the humidity is low. Hope you enjoy them.
Creamy Louisiana Pralines
1 pound light brown sugar (2 cups firmly packed)
1/8 teaspoon salt
3/4 cup evaporated milk
1 tablespoon butter
2 cups pecans
Mix sugar, salt, milk and butter in a 2 quart saucepan., Cook over low heat until sugar is melted. Add pecans. Cook over medium heat to soft ball stage (234 degrees), stirring constantly. Remove from heat. Cook five minutes. Stir rapidly until mixture begins to thicken and coat pecans lightly. Drop quickly from a teaspoon onto aluminum foil. Cool until set. Makes 3 dozen.