KAHLUA PRALINES (SALLYE)

Steps:

• 1. NOTE: Do not begin this if you have limited time - this recipe needs your full attention As always, read the entire instructions before beginning.
• 2. Place a length of parchment paper approximately 36" long on a clean flat surface. Optional - You can use aluminum foil very lightly sprayed with butter flavored cooking oil
• 3. Place sugar, butter, milk and coffee in large heavy sauce pan (5 to 6 quart size) over medium high heat.
• 4. Bring to a brisk boil, then lower the heat to just a brisk simmer.
• 5. The mixture will foam over the sides of the pan for the next 20 to 25 minutes. Whisk down the foam until it no longer overflows.
• 6. Continue cooking at a brisk simmer for 45 to 60 minutes, until a spoon of the hot mixture dropped into a bowl of cold water forms a soft ball. PATIENCE, you do not want to undercook the mixture.
• 7. When mixture is at soft ball stage, add the brandy, vanilla, chocolate and pecans, stirring them into the candy with a wooden spoon until well blended.
• 8. IMPORTANT: Be careful on the next steps- the candy will be way too hot to touch with your hands and can cause serious burns.
• 9. Remove a 1-1/2" to 2" scoop of candy mixture with a tablespoon, and use another tablespoon to scrape the ball of candy onto the parchment paper. Working as quickly as you can, continue until you have used all the candy mixture.
• 10. Allow candy to cool on the paper for 30-45 minutes until hardened.
• 11. Store in an airtight container. Tip: It's okay to sample before you store. Will keep in fridge for several weeks.