King’s Freelines

Prep Time: 45 Minutes
Yields: 2 Dozen 3½ ounce pralines

Comment:
In 1962, while incarcerated at Angola, Robert “King” Wilkerson learned how to make pralines from a fellow prisoner, “Cap Pistol.” He perfected the recipe in his cell and upon his release started making life sweeter for the rest of us.

Ingredients:
¼ pound butter
5 pounds sugar
½ gallon or 3 cans evaporated milk
1 gallon whole milk
1½ ounces vanilla
1 tsp salt
1 tsp baking soda
1 ½ pounds pecans

Method:
In a very large pot, combine all ingredients except pecans. Heat over high heat, stirring continuously so the mixture doesn’t stick to the bottom or boil over. Stir until mixture caramelizes. Pour onto large greased sheet pan and add pecans. Allow to cool until you can handle the mixture. Using a spoon, whip in pecans. “Talk to it, show love to it,” advises Wilkerson. Leave mixture in pan to cool completely or, before it is fully whipped, use a spoon to scoop up smaller rounds and place on a second sheet pan covered in wax paper.  NOTE:  Wilkerson warns that “candy has a mind of its own” and varying temperature and humidity can affect the result.