PECAN PRALINES - PRUDHOMME

      Title: PECAN PRALINES - PRUDHOMME
  Categories: Cajun, Candies
       Yield: 36 Servings
  
   1 1/2    Sticks unsalted butter
       1 c  Sugar
       1 c  Packed, light brown sugar
     1/2 c  Heavy cream
       1 c  Milk
       1 c  Chopped pecans
       2 c  Pecan halves
       2 tb Vanilla extract
  
   NOTE: To judge doneness, use one or more of the following guides; 1.
   Candy thermometer will read 240F 2. When done, the batter will begin
   forming distinct threads on the sides or bottom of the pan. 3. Near
   the end of the cooking time, make a test praline every few seconds.
   The early-test pralines will be somewhat runny, very shiny and
   somewhat translucent. The ideal praline will have progressed past
   that stage--it will not be runny and will be less shiny; when cooled
   it will be opaque, lusteriess and crumbly instead of chewy. 4.  Near
   the end of the cooking time, drizzle spoonfuls of the mixture across
   the surface of the mixture. When ready, the mixture will form a neat
   thread across the surface.
      Assemble all ingredients and utensils before starting to cook. You
   will need a large heavy bottomed aluminum pot or skillet with deep
   sides, a long handled metal whisk or spoon, 2 large spoons (or an ice
   cream scoop with a manual release) and a lightly buttered cookie
   sheet. Be careful not to get any of the mixture on you skin, as it
   sticks and can cause serious burns. Melt the butter in the pot over
   high heat. As soon as it's melted, add the sugars and cream.  Cook 1
   minute, whisking constantly.
    Add the milk and chopped pecans,  cook 4 minutes more, whisking
   constantly.  Reduce heat to medium and continue cooking and whisking 5
   minutes.  Add the pecan halves and vanilla and continue whisking and
   cooking until done, about 15 to 20 minutes longer (see NOTE above on
   tests for doneness).  If mixture starts to smoke toward end of
   cooking, lower the heat.
      Remove pan from heat.  Quickly and carefully drop the batter onto
   the cookie sheet by heaping spoonfuls, using the second spoon to
   scoop the batter off the first (or use ice cream scoop). Each praline
   should form a 2-inch patty about 1/2 inch thick.  Cool and store in
   an airtight container, or wrap each praline in plastic wrap or foil.
   LAGNIAPPE: To clean the pot and utensils, boil water in the pot with
   the utensils in it. This will melt the batter off. From Paul
   Prudhomme's Louisiana Kitchen
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