Sometimes a friend who works at one of the mills presents me with a bag of raw sugar. A spoonful of this sugar turns an ordinary cup of coffee into a spectacular one! It’s also great for making creamy pralines, that utterly sweet concoction that has long been one of my favorite candies.—Marcelle Bienvenu
- 2¼ cups firmly packed light brown sugar
- ⅛ teaspoon salt
- ¾ cup evaporated milk
- 1 tablespoon butter
- 2 cups pecan halves
- In a heavy, medium saucepan, combine sugar, salt, milk, and butter. Cook over low heat, stirring constantly, until sugar dissolves. Stir in pecans, and cook over medium-low heat, until mixture reaches soft ball stage (234° to 240° on a candy thermometer). Remove from heat, and let cool 2 minutes
- Stir mixture rapidly until it begins to thicken and lightly coats the pecans. Drop by heaping tablespoonfuls onto parchment paper. When fully cooled, store in an airtight container up to 1 week.