The random number generator kept me in the Company-Best section of the cookbook with Cream Pralines from p. 134. These were very sweet candy-coated pecans.

These were more of a candy than a cooky, with the brown sugar, evaporated milk, butter, salt and water boiled over the stove until the sugar dissolves. Then the pecans are stirred in and the mixture continued to heat while constantly stirring.

Once the sugar has reached soft ball stage, it’s set aside to cool for a few minutes.

Finally, the mixture is spooned out to make small patties onto lightly buttered cookie sheets. They’re left to cool and harden.

I’m finding that either I’m not very good at making candy or maybe my candy thermometer needs to be replaced — maybe both? These ended up almost grainy. And I found that I probably should have either used more pecans or just spooned out the nuts, leaving more of the sugar coating behind.

Bottom line: These were very sweet, candy-coated pecans. The candy turned out a bit grainy. They tasted okay, but too sweet and not the texture I’d want in a praline. I probably wouldn’t make these again.