New Orleans Butter Pralines

Ingredients:

2 cups sugar

1 cup firmly packed light-brown sugar

1/2 cup unsalted butter

1 cup milk

2 tablespoons light corn syrup

3 cups halves

2 teaspoons vanilla extract

Method:

Place 2 large parchment-paper sheets on baking sheets; butter parchment paper. Set aside. Combine all ingredients except vanilla in a heavy 2-quart saucepan over medium heat. Bring mixture to a boil, stirring often. Cook to soft-ball stage, 234°F (114°C). Remove from heat; stir in vanilla. Stir briskly until mixture loses it’s glossy sheen. WORKING QUICKLY, drop by tablespoons onto buttered paper. Let pralines cool completely before removing paper. Store at room temperature in an airtight container.

Makes 24 pralines