Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!

Wednesday, March 9, 2011

I know that today is Mardi Gras. I'm sure there's lots of celebrating going on in Louisiana today, this being the last day of the carnival season and all. Why DO they celebrate Mardi Gras, anyway? What's the point? I don't get it. But, in honor of a day I know nothing about...and because my dad's from Louisiana....here are some easy Pecan Pralines. Oh...and they're delicious, too!

Pecan Pralines

2 cups sugar
1 cup packed brown sugar
3/4 cup evaporated milk - or half & half
1 tablespoon light corn syrup
2 cups rough chopped pecans
2 tablespoons butter
1/4 teaspoon salt
2 teaspoons vanilla

Mix sugars, milk and corn syrup together in a 2 quart saucepan. Cook over medium heat until mixture comes to a boil. When it starts to boil, add the pecans, butter and salt.

When mixture reaches 236 degrees on a candy thermometer, or the "soft ball stage"  remove from heat and let stand 4 minutes.

Stir in the vanilla and begin beating with a wooden spoon. Beat for about 2 minutes or until the mixture begins to thicken and cool slightly.

As soon as it thickens, spoon onto parchment paper using a tablespoon.

Store in an airtight container. These freeze very well.

Here's everything for the candy.

Dump the sugars, milk, and corn 
syrup in a saucepan. When it starts to boil....

...add the pecans.

Also add the butter and salt. Let this 
reach 236 degrees on a candy thermometer. 
After that, stir with a wooden spoon to thicken and cool.

Then let it sit for a few minutes before....

..spooning them onto parchment paper.

THEN..and only then, can you eat them.


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