Pralines
YIELD Makes one 16 candies

Ingredients

1 cup (7 ounces/198 grams) granulated sugar

1 cup packed (7 ounces/198 grams) light brown sugar

¾ cup evaporated milk

6 tablespoons unsalted butter, cut into 6 pieces

½ teaspoon table salt

1 ½ cups pecans, chopped

Instructions

Using a 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.

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.)

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

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).

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 container at room temperature for up to 3 days or frozen for up to 1 month.