Tony Claxton's Recipes
Brown Sugar Pralines		    

Wow! Creamy, sugary, rich... what more can I say. You can leave out the cream of tartar if you want. I've made it both ways and it doesn't seem to make much difference. Some people say the c.o.t. will help keep the size of the sugar crystals down when you are stirring the mixture.

                                   

Ingredients
1 1/2 C - Sugar
3/4 C - Light Brown Sugar
1/2 C - Milk
1 t - Vanilla
3/4 Stick - Butter
1 1/2 C - Pecans (optional)
1 Pinch - Cream of Tartar (optional)


Instructions
  • Combine all ingredients and boil until soft ball stage (238° to 240°), stirring constantly..
  • Remove from heat and stir until mixture thickens, becomes creamy and cloudy and pecans stay suspended in mixture.
  • Spoon out on parchment paper and allow to cool.


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