PECAN PRALINES The quintessential New Orleans candy. And it's pronounced <PRAH-leens> or <PRAW-leens> (and sometimes <PLA-reens> by some of the more wacky locals), NEVER <PRAY-leens>. I've had ferners (that's New Orleansese for "non-New Orleanian") stand before me and insist that it's pronounced <PRAY-leens>. Well bra, I'm from The City where they were invented, and I know how to pronounce it. And you're certainly entitled to your opinion on its pronunciation, no matter how wrong it may be ... 3/4 cup brown sugar 3/4 cup white sugar 1/2 cup evaporated milk 1/2 teaspoon vanilla 2 tablespoons butter 1 cup pecans Combine the sugar and milk and cook slowly in a heavy pot over a low flame until it reaches the soft ball stage (238 degrees on a candy thermometer). Remove from heat and add the butter, vanilla and pecans. Beat mixture with a wooden spoon until it is smooth and creamy. Drop by spoonsful onto waxed paper. If the candy does not harden within 10 minutes, it may be cooked some more. Yield: Approximately one dozen
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