Ingredients
2 cans of condensed milk
2 cans of white sugar (see directions for can size details)
1 pound of Bergeron pecan halves
1 stick butter
Directions
1. Pour condensed milk into a pot.
2. Rinse and dry one of the empty condensed milk cans, then fill the can with sugar. Now pour the sugar into the same pot. Place pot on medium heat and stir constantly, just like you cook a roux. (Use a spatula or a flat bottom spoon in order to drag the bottom of the pot which will prevent sticking.)
3. Cook for about 25 to 30 minutes. Mixture will slowly turn to a caramel color and thicken. You may want to drop a little of the mixture into a cup of cold water. If the mixture balls in the water, (at least, that is what someone once told me) you are ready to add the pecans.
4. Turn heat down to low, then stir in the two cups of pecans. Stir for a couple minutes to heat the mixture again.
5. Add the stick of butter. Stir until all of the butter is absorbed into the praline mixture.
6. Using 2 teaspoons for smaller pralines, soup/tablespoons for larger pralines, spoon the pralines onto waxed paper. Allow to cool at room temperature for at least one hour.
NOTE.......Place a few sheets of newspaper between the counter/table top and the waxed paper. This prevents the pralines from sticking to the waxed paper.
2 cans of condensed milk
2 cans of white sugar (see directions for can size details)
1 pound of Bergeron pecan halves
1 stick butter
Directions
1. Pour condensed milk into a pot.
2. Rinse and dry one of the empty condensed milk cans, then fill the can with sugar. Now pour the sugar into the same pot. Place pot on medium heat and stir constantly, just like you cook a roux. (Use a spatula or a flat bottom spoon in order to drag the bottom of the pot which will prevent sticking.)
3. Cook for about 25 to 30 minutes. Mixture will slowly turn to a caramel color and thicken. You may want to drop a little of the mixture into a cup of cold water. If the mixture balls in the water, (at least, that is what someone once told me) you are ready to add the pecans.
4. Turn heat down to low, then stir in the two cups of pecans. Stir for a couple minutes to heat the mixture again.
5. Add the stick of butter. Stir until all of the butter is absorbed into the praline mixture.
6. Using 2 teaspoons for smaller pralines, soup/tablespoons for larger pralines, spoon the pralines onto waxed paper. Allow to cool at room temperature for at least one hour.
NOTE.......Place a few sheets of newspaper between the counter/table top and the waxed paper. This prevents the pralines from sticking to the waxed paper.
