It's pecan season in Louisiana, so that means pralines! These are so easy, but so tasty, people will think you slaved over them for hours. Let's not tell any them any different!

 Creamy Pralines
1 lb light brown sugar
1\8 tsp salt
3\4 cup evaporated milk
1 Tbsp butter
2 cups pecan halves
Directions
Mix sugar, salt, milk and butter in a heavy pot. Cook over low heat, stirring constantly, until sugar dissolves.
Add pecans and cook over medium heat, stirring often until it reaches soft ball stage (234 to 240 degrees on a candy thermometer.) Remove from heat.
Allow to cool for a couple of minutes then rapidly stir until mixture begins to thicken and lightly coats pecans.
Drop by tablespoon onto wax or parchment paper. When pralines have cooled, gently lift from paper with a spatula and store in an airtight container. ENJOY!

Cook Dat,

Marilyn