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Caramel Pralines
Ingredients
- 1 cup evaporated milk
- 3 cups pecans, chopped
- 3 cups sugar, divided
- 2 teaspoons vanilla extract
- 2 tablespoons butter
This creamy caramel version of the traditional New Orleans’ favorite came from Carmel Veron in Gonzales, Louisiana, a truly Cajun city between New Orleans and Baton Rouge. When we asked her for the recipe, she knew it by heart – after you make this recipe hundreds of times, you will, too!
Why Try? As Mardi Gras approaches, you’ll want to have a southern Louisiana favorite on hand. These rich and addictive candies are easy to make and over time you will develop just the right touch.
Foodie Byte: The pecans can be added into the evaporated milk mixture if a toastier pecan flavor is desired. Make sure you have a candy thermometer on hand.
Preparation
- Combine 2 cups of sugar and the evaporated milk in a large saucepan and cook, stirring over low to medium heat.
- Meanwhile, heat 1 cup of sugar in a small saucepan until the sugar melts and caramelizes and turns an amber color. Immediately add it to the large saucepan of evaporated milk and sugar.
- Cook this mixture slowly until it measures 239°F on a candy thermometer (this is the soft-ball stage).
- Take off heat and add the vanilla, pecans, and butter.
- Drop by tablespoons onto waxed paper. Let sit, and they will harden.
Nutritional Information
Calories 413, Carbohydrates 56g, Cholesterol 11mg, Fat 21g, Fat Calories 192, Fiber 2g, Protein 4g, Saturated Fat 4g, Sodium 23mg. Daily Values: Calcium 73.28mg 7%, Phos 111.8mg 11%, Copper 0.3mg 15%, Zinc 1.29mg 9%, Panto 0.35mg 4%, Magnesium 35.12mg 9%, Iron 0.69mg 4%, Vitamin B6 3%, Vitamin C 1%, Vitamin B12 1%, Vitamin D 1%, Vit E-a-Toco 1%, Vitamin A 2%. Percent Daily Values are based on a 2,000 calorie diet.