Richards Pralines Another cool recipe from Richard Lewis, this is one he picked up while working in Louisiana. Ingredients: 2 cups light brown sugar 1/2 cup evaporated milk (not condensed) 1/4 cup of butter 2 1/3 cup of pecans (I usually chop about 2/3 and leave 1/3 whole) 1 tsp vanilla Preperation & Cooking: 1. Combine sugar and milk in a saucepan, bring to a boil, and continue to cook until reaching the soft ball stage (240 F or so). 2. Add butter and stir until melted. 3. Add pecans, and bring back to the soft ball stage while stirring constantly. 4. Remove from heat, add vanilla, and beat until mixture just begins to thicken. 5. Drop teaspoon-sized lumps on wax paper or aluminum foil. I'd never dealt with the "soft ball" stage or done any candy making until trying this recipe. I found it took once or twice to get comfortable with it, but not actually so tough to do once you were familiar with how it felt when it was "ready". Don't be intimidated...