- 1 cup Dierbergs granulated sugar
- 1 cup firmly packed Dierbergs brown sugar
- ⅔ cup evaporated milk
- ¼ cup dark corn syrup
- ¼ cup Dierbergs butter
- Pinch salt
- 1 teaspoon vanilla extract
- 1 cup pecan halves, coarsely chopped, if desired
In heavy 2-quart saucepan, combine granulated sugar, brown sugar, evaporated milk, corn syrup, butter, and salt over medium heat; cook stirring with wooden spoon or heat-resistant spatula until sugars dissolve and mixture comes to a boil.
Cook stirring occasionally until mixture reaches 238°F. on candy thermometer, about 8 to 10 minutes. Remove from heat; let stand 5 minutes.
Add vanilla; beat at medium speed with hand mixer until mixture is slightly thickened and begins to lose its gloss, about 1 minute. Stir in pecans.
Quickly drop by heaping tablespoons onto waxed or parchment paper. Cool completely. Store in airtight container.
Serving Size: Per praline
Cholesterol: 7 mg
Fat: 4 g
Sodium: 28 mg
Carbohydrates: 21 g
Protein: 1 g
Saturated Fat: 2 g