Louisiana Cream Pralines - cooking recipe

Ingredients

1 box light brown sugar
1/8 tsp. salt
3/4 c. evaporated milk
1 Tbsp. butter
2 c. pecan halves

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 cool 5 minutes.
Stir rapidly until mixture begins to thicken and coats pecans lightly. Drop rapidly from a teaspoon onto aluminum foil or lightly buttered baking sheet to form patties.
Let stand until cool and set.
Makes 44 small patties.
If candy becomes too stiff to handle easily stir in a few drops of hot water.