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| 1 1/2 Tasse | dark brown sugar |
| 1 1/2 Tasse | white sugar |
| 2 Esslöffel | margarine |
| 1/8 Teelöffel | salt |
| 1 1/2 Tasse | milk evaporated |
| 2 Tasse | pecans whole |
| 1 Teelöffel | vanilla extract |
| 1 Tasse | Very cold water (to test "hard-ball" stage) |
| 1 Teelöffel | Oil (for cookie sheets) |
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From Chachie's New Orleans Cooking
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.
/Candy
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