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The marshmallows aren’t traditional, I’ll admit, but they make an delicious, creamy praline base that won’t crystallize the way a plain sugar version will. Especially helpful if you’re new to candymaking.
Cook sugar, butter, marshmallows, and evaporated milk over medium heat, stirring constantly until all ingredients are melted. Then add pecans. Cook, stirring constantly, to soft ball stage, 235 to 240 degrees. (I always go to 240 degrees. The end result is much better for me at the higher end of the range.)
Remove from the burner.
Add vanilla and beat until mixture cools slightly and thickens, about 2 minutes. Drop by tablespoonfuls (for small pralines) or two (for larger ones) onto very well-greased waxed paper.
While still hot, sprinkle with gray salt or another finishing salt of your choice.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!