SWEET ALABAMA PECAN BREAD

These days it is hard to bake for anyone other than family.  Pot lucks and gatherings with large groups have been gone since March when I went to my last pot luck.  I don't bake for myself, so baking these days comes with Sunday dinners with family or visiting my cousin.  I found this on Pinterest in several places so I decided to try it.  We have had a really nice pecan season this year after having several years of slim to none.  I took advantage of having some really nice ones for this recipe.
SWEET ALABAMA PECAN BREAD
1 cup granulated sugar1 cup brown sugar, packed1-1/2 cups flour2-1/4 teaspoons baking powder1/2 teaspoon salt(If desired you can use 1-1/2 cups self-rising flour instead of all-purpose flour, baking powder and salt)1 cup oil4 eggs1 teaspoon vanilla2 cups pecans, chopped1 teaspoon vanilla2 cups pecans, chopped
Mix all ingredients well and pour into a 9 x 13 baking pan that has ben sprayed with Pam or Baker's Joy.  Bake at 350 degrees for 30-35 minutes until toothpick comes out clean from middle.  Cool for 15 minutes before cutting into squares.

CHOCOLATE TOPPED PRALINES

A recent visit with my cousin and she wanted to learn how to use a candy thermometer to make pralines.  She had a recipe she had seen on Food Network from Kadea Brown for Chocolate Topped Pralines.  My usual recipe is from the Candy Man in Savannah, Georgia when I visited there but this looked easy so we tried that one.  Pralines can be tricky but this was an easy recipe and they turned out beautifully.  I did not get a picture after we drizzled the chocolate, but I am a purist when it comes to pralines and do not care for that part.

CHOCOLATE TOPPED PRALINES

1 cup granulated sugar

1 cup packed light brown sugar

3/4 cup evaporated milk

4 tablespoons butter

1/4 teaspoon baking soda

2 cups pecans halves (toasted)

1 teaspoon vanilla

Use parchment paper or silicone mat.  Set aside.  Have a tablespoon or cookie scoop ready.  In a saucepan add granulated sugar, brown sugar, evaporated milk, butter and baking soda.  Cook, stirring with a wooden spoon occasionally until the sugars are dissolved and the mixture begins to boil.  Clip a candy thermometer onto the side of the pot and continue to cook until the mixture reaches the soft ball stage (235 to 240 degrees).  remove the pot from the heat and allow to cool for a few minutes.  Add the vanilla and pecans and stir vigorously until the candy begins to dull and the mixture starts to thicken. Work quickly.  Drop by heaping tablespoons or cookie scoop onto parchment paper.  If the mixture gets too thick, add a few tablespoons of hot water to thin out and continue.  Cool completely until set.  If desired melt chocolate chips and drizzle over pralines.