Louisiana Pralines 

Ingredients: 
2 Cups Sugar
1 teasp. Baking Soda
3/4 Cup Evaporated Milk
1/4 Cup Clear Corn Syrup
Fresh Pecans - Approx. 1 1/2 Cups
1 Tablespoon Butter
1 teasp. Vanilla Extract

Mix sugar, baking soda, evaporated milk, and corn syrup together in heavy pot. Cook over medium heat stirring constantly until mixture forms a soft ball in water (approx. 235 degrees). Remove from heat, stir in butter, vanilla, and pecans. Beat with a wooden spoon until mixture thickens enough to drop by spoonful onto wax paper. Let cool 

New Orleans Pecan Pralines

INGREDIENTS:
1 1/4 cups of sugar
3/4 cups of brown sugar
1/2 cup of evaporated milk
4 tablespoons butter
1 tablespoon vanilla
1 1/2 cups pecans
 
Put sugars & milk in heavy bottom pan & cook to soft ball stage. Take 
off fire & add frozen butter, vanilla & pecans & stir until shine 
leaves mixture & then spoon on waxed paper. 

Pecan Pralines With Bourbon 

4 tablespoons butter
1 cup granulated sugar
1 cup light brown sugar, packed
Dash salt
1/2 cup heavy cream
2 cups pecan halves, lightly toasted*
2 teaspoons vanilla extract
1 tablespoon Bourbon
Butter for baking sheet

In a heavy saucepan over low heat, melt 4 tablespoons butter. Stir in 
the granulated and brown sugars, dash salt, and heavy cream. Cover and bring to a boil over medium heat. Remove the lid and boil until 
temperature reaches 242° on the candy thermometer, or almost firm ball stage.
A small amount of the mixture, when added to cold water, will form a 
soft ball which will hold its shape and not flatten. Stir in the 
toasted pecans. Remove from heat and beat in flavoring and bourbon. 
Continue beating until the candy loses its glossiness, becomes creamy in appearance, and begins to thicken. Have a buttered baking sheet or waxed paper lined baking sheet ready. Quickly drop the candy mixture by tablespoons onto the greased cookie sheet. Wrap pralines individually in plastic wrap to store.
*To toast nuts, spread out in a single layer on a baking sheet. Toast 
in a 350° oven, stirring occasionally, for 8 to 10 minutes.  Or, toast 
in an ungreased skillet over medium heat, stirring, until light golden 
brown and aromatic.

Pecan Pralines

2 cups brown sugar, firmly packed
1/4 cup water
1/4 cup evaporated milk
2 cups pecan pieces and halves
2 teaspoons vanilla
3 tablespoons chilled butter, cut in pieces

Combine sugar, milk, and water in a 2-quart saucepan; heat to boiling 
stirring constantly. Cook until mixture reaches soft ball consistency 
(235°). Remove from heat; stir in pecans, vanilla, and butter.