Louisiana Cream Pralines - cooking recipe

Ingredients

1 (1 lb.) box light brown sugar
1/8 tsp. salt
1 Tbsp. butter
3/4 c. evaporated milk
1 c. pecans, chopped or whole

Preparation

Mix sugar,
salt, milk and butter in a 2 quart saucepan; cook and
stir
over
low
heat
until sugar is dissolved.
Add pecans and
cook
over
medium
heat to soft ball stage (234\u00b0), stirring constantly.
Remove
from heat and let cook 5 minutes. Stir rapidly
until
mixture
begins to thicken and coat pecans lightly.
Drop
rapidly
from
a teaspoon onto aluminum foil to form patties.
If candy becomes too stiff at the last to handle easily, stir in a few drops of hot water.
Let stand until cool and set.
Yields 4 dozen patties.