1 box light brown sugar 1 small can undiluted evaporated milk 2 TBS Karo 2 TBS water 1/2 stick butter (frozen)* 1 tsp vanilla 1 1/2 c pecan halves Boil together sugar, milk, water and Karo until soft ball is formed when tested in cold water. Remove from heat. Add butter. Cool. Add vanilla and beat until creamy. Add pecans and drop by spoonfuls on was paper. *Note from Kathy: the recipe says to cool after the butter; however, if you use frozen butter you shouldn't need to wait. Add the whole piece of frozen butter and keep stirring until melted. Note from Melanie: The picture of the praline I used was NOT made with frozen butter and I let it cool a little. This seemed to make the candy a little thicker and not wanting to drop and spread as easily. Since I didn't listen to the butter advice, I ended up pressing them between wax paper. Also, they look a little shiny in the pic because they're not totally cool yet. ;)
These are recipes found in the recipe books of my grandmothers. Whether cut out of magazines or handwritten, made many times or once and never again, I'm putting them here to share with family and friends.