(from Chachie's New Orleans Cooking) 1 1/2 cups dark brown sugar 1 1/2 cups white sugar 2 Tbsps. margarine 1/8 tsp. salt 1 1/2 cups evaporated milk 2 cups whole pecans 1 tsp. vanilla extract 1 cup very cold water (to test "hard-ball" stage) 1 tsp. oil (for cookie sheets) In a large saucepan, combine above ingredients except water. Stir constantly with a wooden spoon over a medium-low flame. Mixture should be at a low boil. Stir bottom and sides continuously. Cook for about 4 minutes until a drop of the mixture forms a "hard-ball" drop when placed in a cup of cold water, or mixture reaches 260 degrees F. Remove from stove and beat briskly for 2 minutes until mixture cools, thickens, and becomes creamy. On large pieces of waxed paper, aluminum foil, or oiled cookie sheets, drop 2 or 3 pecans with a tablespoon of mixture for each praline. When all of mixture has been poured, let cool thoroughly. Store in airtight containers. Serves 10 - yields forty 2-inch pralines. - tom
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