Fell in love with the ones in New Orleans - anyone have that recipe?
These from a Louisiana friend....and I can tell you they are wonderful!
GRANDMA TAUZINÂS OLD FASHIONED PECANS
4 cups sugar 2 cups milk
4 tbsp. white karo Â¼ tsp. soda
Â½ tsp. salt 2 tbsp. vanilla
4 cups pecans 4 tbsp. oleo
Using a huge bowl, mix together sugar, milk, karo, soda, salt & oleo. Bring to boil on high (microwave); add pecans. Cook until syrup forms a stiff ball when syrup dropped in cold water. Add vanilla and continue cooking until thick and creamy. Drop by spoonfuls on wax paper.
Here's my favorite from Shreveport, LA.
CREAMY PRALINES (about 18)
1 cup packed brown sugar
2 cups granulated sugar
3 TBL light Karo syrup (corn syrup)
1 cup evaporated milk
4 TBL butter
2-3 cups pecan halves
2 tsp vanilla
In a heavy pot, combine the sugars, corn syrup & milk. Cook slowly, stirring constantly over moderately high heat. Add half the butter when the candy first comes to a boil, then continue to cook until it reaches 236Â° (soft ball stage.) Remove from the heat, add the remaining butter & beat, using about 150 vigorous strokes. Add the vanilla & pecans & continue beating until the candy becomes slightly lighter in color & is more creamy. This is the most important step. While the candy is still hot, drop onto buttered waxed paper so that it will form smooth creamy pieces about 2" in diameter. Allow to harden before serving.~~