Yield: 40 Servings
|1½ cup||Dark brown sugar|
|1½ cup||White sugar|
|1½ cup||Evaporated milk|
|2 cups||Whole pecans|
|1 teaspoon||Vanilla extract|
|1 cup||Very cold water (to test "hard-ball" stage)|
|1 teaspoon||Oil (for cookie sheets)|
Date: Wed, 10 Nov 93 19:14:54 -0500 From Chachie's New Orleans Cooking In a large saucepan, combine above ingredients except water. Stir constantly with a wooden spoon over a medium-low flame. Mixture should be at a low boil. Stir bottom and sides continuously. Cook for about 4 minutes until a drop of the mixture forms a "hard-ball" drop when placed in a cup of cold water, or mixture reaches 260 degrees F. Remove from stove and beat briskly for 2 minutes until mixture cools, thickens, and becomes creamy.
On large pieces of waxed paper, aluminum foil, or oiled cookie sheets, drop 2 or 3 pecans with a tablespoon of mixture for each praline. When all of mixture has been poured, let cool thoroughly. Store in airtight containers. Serves 10 - yields forty 2-inch pralines.
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