Creole pralines

Yield: 1 Servings

Measure Ingredient
1 cup Brown sugar -- firmly
Packed
1 cup Refined sugar
½ cup Cream
2 tablespoons Butter
1½ cup Pecan halves

Combine sugars and cream in heavy saucepan, stir over low heat until sugar dissolves. Increase heat and cook rapidly without stirring until mixture registers 230-234 degrees on candy thermometer, also known as the soft ball stage. Stir in butter and pecans. Cook until mixture again reaches 234 degrees and do not stir. Then remove from heat and stir to thicken and quickly drop by spoonsful on buttered wax paper. Store in airtight container.

"My husband is from the N'awleans area and this is his favorite candy. You just have to make sure you are making it on a rather dry day...it does not do well in high humidity"

Recipe By : Topaze

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