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L'Oreal Paris Couleur Experte Express, Light Iridescent Brown/Praline 6.2

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KIRK’S PRALINES
1 cup packed light brown sugar
1 cup white sugar
? cup evaporated milk

2T. butter
2T. vanilla
1 – 2 cups pecan halves (2 cups makes a real chunky praline – I prefer 1 ?)

Variations:
Coffee flavored, put 2T. instant espresso coffee into mixture when adding the pecans.
For Egg Nog flavored, put 1 tsp fresh ground nutmeg when adding the pecans.

Cook sugars and milk on medium high to soft-ball stage, stirring occasionally; when temp gets near soft ball, stir the mixture with the thermometer to get a truer reading.
When bubbling sugar mixture reaches soft ball stage, add remaining 3 ingredients. Cook back up to soft ball stage; “Soft Ball” stage is important, go a degree or two over before under.
Remove from heat and stir/beat with wooden spoon until thick*. Spoon out quickly onto parchment or freezer paper. When cool, remove from paper and store in airtight container. When giving away, I like to cut the paper into squares and wrap individual pralines.

*Beating until thick is crucial, if it isn’t thick enough, the mixture will run all over and may not harden and stay sticky. However, if you beat it to long, it will thicken to the point where you can’t spoon it out smoothly. If they do not harden after 5 or 10 minutes, don’t panic, scrape sticky pralines off paper with a spatula and put back in pot. Cook again to the soft ball stage, beat and spoon out again.

Makes 12 – 15 pralines using a #30 ice cream scoop.

Tips: Until you get the steps down pat, it helps to get everything ready ahead of time. Lay out your parchment, put out a trivet to put the hot pot on for the final mixing, have a glove type pot holder for easier/safer handling when spooning out the mixture, measure out the pralines and butter into a bowl to have ready when needed - have a measuring spoon and vanilla out and ready.
Doing these things you won’t be scrambling around trying to find and measure stuff when the mixture is at correct temperature. Once you get the steps down, you can do most of those things while the sugar mixture is cooking.

Another praline from Handgjort Stockholm.

This one was filled with dark, smooth, quite thick chocolate. The hard cover was very flavoured, with a hint of lemon. It was better than I make it sound.