Grandmother Lee Dicks’ Pralines
My mom is famous for her pralines (pra pronounced like bra, in my house) - a recipe that comes from her grandmother, Lee Dicks Guice. The recipe was salvaged from her grandparent’s property after Hurricane Camille in 1969. If you’re not familiar, Hurricane Camille is one of the most intense storms to ever strike the United States.
When my mom makes these pralines they come out perfectly thin every single time. I’m still trying to master the consistency, but I keep trying every year. The only pro tip I can offer is to appropriately count your stirring seconds in “Mississippis,” and to follow mom’s recipe notes.
Grandmother Lee Dicks’ Pralines
from the kitchen of Lee Dicks Guice (by way of Ginger Guice Clark)
Yields about 2 1/2 dozen
Ingredients:
2 cups sugar
1 cup firmly packed light brown sugar
1/2 cup whipping cream (half’n’half okay too)
1/2 cup evaporated milk
2 tablespoons unsalted butter
1/4 teaspoon salt
3 cups pecans (whole)
Line 2 baking sheets with waxed paper. Set aside
Combine all ingredients, except pecans, in a large heavy saucepan. Stir over medium heat until mixture boils. Add pecans. Cook until a candy thermometer reaches 234 degrees, stirring frequently, about 10 minutes. Remove mixture from heat. Stir for 10 seconds (Mississippis).
Working quickly, drop mixture by generous spoonfuls onto prepared baking sheets. Let pralines stand until set, about 2 hours. Peel pralines off paper.
Note: It is important to work quickly when forming the pralines, as the mixture stiffens in the pan in a very short time. If you are making these on a humid day, set up an electric fan to blow on the pralines so they firm up properly. Pralines can be prepared 1 week ahead. Store in an air-tight tin.
