Louisiana Cream Pralines

ingredients

1 lb light brown sugar
1/8 tsp salt
3/4 c evaporated milk
1 T butter
2 c pecan halves

directions

Mix sugar, salt, evaporated milk and butter in a 2 quart saucepan. Cook and stir over low heat until sugar is dissolved. Add pecans and cook over medium heat to a soft ball stage (234 degrees), stirring constantly. Remove from heat and let cool five minutes. Stir rapidly until mixture begins to thicken and coat pecans lightly. Drop rapidly from a teaspoon onto aluminum foil or lightly buttered baking sheet to form patties. (If candy becomes too stiff at the last to handle easily, stir in a few drops of hot water.) Let stand until cool and set. Makes about 44 small pralines.

Source: Hunny Spivey