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  • Butter for greasing foil
  • 1 1/4 cup pecan or walnut pieces
  • 1/2 cup almond slivers (optional)
  • 2 tablespoons and 2 Tablespoons butter (4 tablespoons/1/2 stick total)
  • 1/4 teaspoon salt
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 1/2 cup canned evaporated milk
  • 1 teaspoon pure vanilla extract or good rum like Myers's

This recipe makes about thirty 2-inch pralines.. Preheat the oven to 350 degrees F. Generously grease a large piece of foil with butter. Set aside. Spread nuts on a baking sheet and roast until lightly browned, 10 to 12 minutes. If using almonds too, put them on a baking sheet near the oven door so that you can watch them. When the nuts are hot, stir in 2 tablespoons butter and sprinkle with salt. Set aside. In a heavy medium saucepan, stir together well and boil the brown sugar, granulated sugar, evaporated milk, 2 tablespoons butter, and roasted nuts until mixture reaches the soft-ball stage (236 degrees F). Let stand, undisturbed, for 4 minutes to cool. Add vanilla. Then start beating with a large wooden spoon. The second you feel the mixture begin to thicken, start spooning up the candies. Spoon heaped-tablespoon-size pralines as fast as possible onto the buttered foil. Let stand to cool and set. Store in an airtight container. NOTE: If you want to make a double batch, add a tablespoon or corn syrup to the ingredients. This will slow crystallization just enough to allow you to spoon the larger batch.

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