My recipe is for the sugary kind, which is totally different from the chewy kind.
Reminder for me to find then add the recipe.
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SUGARY NATCHEZ PECAN PRALINES
1) Measure out your ingredients. You will not have time once you begin.
2.5 lbs of light brown sugar
1 US sized stick of butter, plus 3 TBS butter
2 tsp salt
12 fl oz whole milk
1 TBS strong pure vanilla extract, homemade or storebought
1 large bag of pecans (about 1 lb), small halves or pieces. I prefer pieces.
(butter conversion table chart, says 1 US sized stick butter is 113.4 grams. And that 3 TBS butter is 42.53 g butter)
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2) Once you start, you´ll have to continue without stopping, and work quickly.
3) Line cookie sheets with parchment paper and butter/oil them.
4) Combine brown sugar, butter, salt, whole milk in a large pot. Leave uncovered, and bring to a boil, continuing til it starts to caramelize. Remove from heat, and add vanilla and pecans pieces. Stir with a wooden spoon, as it sticks less. Drop by spoonfuls onto cookie sheets and cool.
5) Store in an airtight container. Makes pretty gifts.
-----------
SUGARY NATCHEZ PECAN PRALINES
1) Measure out your ingredients. You will not have time once you begin.
2.5 lbs of light brown sugar
1 US sized stick of butter, plus 3 TBS butter
2 tsp salt
12 fl oz whole milk
1 TBS strong pure vanilla extract, homemade or storebought
1 large bag of pecans (about 1 lb), small halves or pieces. I prefer pieces.
(butter conversion table chart, says 1 US sized stick butter is 113.4 grams. And that 3 TBS butter is 42.53 g butter)
----------
2) Once you start, you´ll have to continue without stopping, and work quickly.
3) Line cookie sheets with parchment paper and butter/oil them.
4) Combine brown sugar, butter, salt, whole milk in a large pot. Leave uncovered, and bring to a boil, continuing til it starts to caramelize. Remove from heat, and add vanilla and pecans pieces. Stir with a wooden spoon, as it sticks less. Drop by spoonfuls onto cookie sheets and cool.
5) Store in an airtight container. Makes pretty gifts.
