Megan'S Pecan Pralines

• 3 cups sugar
• 1 cup plus 2 tablespoons evaporated milk
• 1 teaspoon pure vanilla extract
• 8 tablespoons (1 stick) unsalted butter, cut into small pieces
• 2 cups (about 8 ounces) pecans, coarsely chopped
• pastry brush; 2 large baking sheets; wax paper; candy thermometer

1. Line 2 large baking sheets with wax paper.
2. In a large heavy pot, stir together the sugar and 1 cup evaporated milk. Attach a candy thermometer to the pot and place it over moderately low heat. Cook, stirring occasionally-use a pastry brush dipped in cold water to wash down any sugar crystals clinging to the side of the pot-until the sugar is dissolved, 2 to 3 minutes. Raise the heat to moderate and cook the mixture, undisturbed, until the thermometer registers 238u0b0F (soft-ball stage), 12 to 15 minutes. Remove the pan from the heat and let the mixture cool, undisturbed, until the thermometer registers 220u0b0F, about 6 minutes.
3. Using a wooden spoon, stir in the vanilla and butter. Continue stirring until the mixture is creamy and thick, 1 to 2 minutes. Stir in the pecan pieces. Working quickly, use a wooden spoon to scoop up heaping tablespoons of the praline mixture and a small metal spoon to scrape the mixture onto the prepared baking sheets, leaving about 1 inch between pralines. If the mixture starts to crystallize and harden, add 1 to 2 tablespoons evaporated milk and place over low heat, stirring, until the mixture softens then continue dropping on prepared baking sheets. Let the pralines harden at room temperature. DO AHEAD:

sugar, milk, vanilla, unsalted butter, pecans, pastry brush

Taken from www.epicurious.com/recipes/food/views/megans-pecan-pralines-368712 (may not work)