I don’t care for chewy pralines and these turned out perfect. Now I just need to find a recipe for divinity that isn’t chewy. If anyone has one, please please please send it my way. I remember loving divinity as a kid, but it wasn’t chewy. The chewy divinity just isn’t the same.
My mother’s recipe calls for half and half instead of milk. Sounds even creamier so I’m planning on trying it with half and half next time.
I can’t wait to make these again!
- 2 cups packed brown sugar
- 1 cup sugar
- 1 1/4 cups milk
- 1/4 cup light corn syrup
- 1/8 teaspoon salt
- 1 teaspoon vanilla
- 2 cups pecan halves
- Heat brown sugar, sugar, milk, corn syrup and salt to boiling, stirring constantly.
- Reduce heat to medium and cook, without stirring, to 236 degrees. Test with candy thermometer. Should form soft ball when dropped into very cold water that flattens when removed from the water.
- Cool without stirring about 1 hour or until pan is cool to the touch.
- Add vanilla and pecans. Beat until mixture is slightly thickened, about 1 minute.
- Drop mixture by spoonfuls onto waxed or parchment paper. Try to divide pecans equally.
- Let stand uncovered 12 to 18 hours or until pralines are firm.
Christy is a writer, crafter, amateur photographer and enjoys sharing recipes. She also loves pushing buttons in Photoshop until her pictures magically look better.
Always looking for more work, Christy is currently editing her first book, finishing her second, blogging, guest blogging and making a nuisance of herself.