Mama's pralines

Yield: 40 Servings

Measure Ingredient
1½ cup Dark brown sugar
1½ cup White sugar
2 tablespoons Margarine
⅛ teaspoon Salt
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)

From: <kclemens@...>

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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/CANDY

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