Treat yourself to some fine pralines


Take a bite of Leah Stacey’s The South’s Finest Pralines and your taste buds will bring you back to the wonderful candy stores we enjoyed as kids.

I love these nutty, buttery candies … and they’re easier to make than you might think! Give Leah’s recipe a try and stir up some old memories.

“These are a real treat!” said contributor Leah Stacey of Montgomery, Ala. (Pop. 205,764)

See step-by-step photos of Leah’s recipe plus thousands more from home cooks nationwide at:

You’ll also find a meal planner, coupons and chances to win! Enjoy and remember, use “just a pinch.”


What You Need

1 1/2 c sugar

1 1/2 c packed light brown sugar

1/8 tsp salt

3 tbsp dark corn syrup

1 c evaporated milk

2 tbsp butter

1 tsp pure vanilla extract

1 1/2 c pecan halves


• Butter the sides of a heavy 2-quart saucepan.

• Put the sugars, salt, corn syrup, milk and butter in saucepan.

• Over medium heat, stir mixture constantly with a wooden spoon until sugars have dissolved and mixture comes to a boil.

• Continue to cook to a soft ball stage, approximately 236 degrees on a candy thermometer. (If you do a cold water test, drizzle a drop of candy into a glass of cold water. The ball of candy will flatten between your fingers when you take it out of the water.)

• Remove from heat and allow to cool for 8 minutes.

• Add the vanilla and nuts. Beat with a spoon by hand for approximately 2 minutes or until candy is slightly thick and begins to lose its gloss.

• Quickly drop heaping tablespoons onto waxed paper.

• If the candy becomes stiff, add a few drops of hot water.

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