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Pralines
This recipe makes about thirty 2-inch pralines.

Butter for greasing foil

1 1/4 cups 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

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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