It seems that every time I try to make pralines at home, the mixture starts to harden in the pan before I can finish spooning it onto the wax paperThe first couple turn out really well, but then it all goes downhillIs there a way I can keep the mixture from hardening in the pan? Should I just get some extra hands to help scoop the pralines out?
Maybe you need to try another recipeI'll give you one to tryPralinettes 1/2 cup evaporated milk, 1 cup brown sugar packed, 1 cup granulated sugar, 2 cups pecansIn saucepan, combine milk and sugarsStir in pecansPlace over low heat and stir until sugars are dissolved and mixture comes to a boilIncrease heat and cook, stirring constantly, to 236°F on candy thermometer or until a little mixture in cold water forms a soft ballRemove from heatBeat until mixture begins to thicken Drop rapidly from teaspoon on aluminum foilIf mixture gets too firm, add a teaspoon of hot waterMakes about 2-1/2 dozen pralinettes.
