Ms. Carrie Burns
One thing my family makes every year without fail: pecan pralines.
It’s a recipe from multiple generations back and is just as good 100 years later. My Grandmother doesn’t allow for sharing of the recipe, but she gave me a basic recipe to use instead.
(Note — I’m allergic to nuts, but we always make a batch without pecans and it works just as well!)
1 cup brown sugar
1 cup white sugar
1/2 cup evaporated milk
2 tablespoons butter
1 1/4 cups pecan halves
1/4 teaspoon vanilla extract
Heavily grease a baking sheet, or cover with wax paper. (DO NOT USE FOIL! It will rip!)
In a small pot, mix both sugars and milk and bring to a boil.
Stir in the butter, pecans, and vanilla.
Heat to around 240 degrees F, not stirring.
Remove from heat and let rest for 5 minutes or until tacky.
Drop a medium sized ball onto the baking sheet (they will flatten, so leave room between cookies!)
Let sit in open air until slightly chewy!