Growing up my father would make pralines and this recipe reminds me of those good-times helping him in the kitchen vigorously stirring the saucepan making sure not to burn the sugar. Pralines are Louisiana candy, although i seem to find them more in Texas than Louisiana.
Here are some tips i found useful for this recipe;
- STIR STIR STIR or else he sugar will burn
- have everything prepared because once it reaches 235*F you will have to move FAST so I doesn’t cool in the bowl
Coconut Pecan Praline Candy
2 1/2 cups granulated sugar
1/2 cup evaporated milk
1/2 cup corn syrup
1 stick (1/2 cup) salted butter
1 tsp vanilla extract
2 1/2 cups chopped pecans
2 cups sweetened shredded coconut
In a medium-sized bowl, combine coconut and pecans; set aside.
In a heavy saucepan over medium high heat, stir sugar, evaporated milk, corn syrup and butter. Cook and stir until mixture comes to a full rolling boil — let boil until temperature reaches 235*F.
Remove pan from heat and stir in vanilla and coconut and pecan mixture. Stir off the heat for about 4 minutes, until mixture starts to cool and thicken.
Drop by large spoonfuls on wax paper. Let harden completely — about an hour to an hour and a half — before serving.