Pralines 2
40 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Sugar |
| ½ | cup | Light brown sugar |
| ½ | cup | Water |
| 1 | cup | Evaporated milk |
| 1 | Stick of butter | |
| ½ | teaspoon | Salt |
| 4 | cups | Pecan pieces |
| 1½ | teaspoon | Vanilla extract |
Directions
Mix the sugar, brown sugar, water, evaporated milk, butter, and salt in a medium-size heavy saucepan and bring to a boil over medium heat. When the mixture begins to boil, reduce the heat to low and cook, stirring constantly, until a soft ball forms when a small amount of the mixture is dropped into cold water. Add the pecans and cook for 4 more minutes.
Remove from the heat and beat in the vanilla for 1 minute, then drop about 2 tablespoonfuls at a time onto a buttered platter or waxed paper.
Let the pralines harden, then store in a tightly covered container in a cool place.
Makes about 40 pralines.
Lagniappe: Pralines wil easily keep a week without any loss of texture or flavor. Do not freeze. An excellent candy or dessert. Each praline has about 198 calories.
FROM: La Cuisine Cajun by Jude W. Theriot. Published by Pelican Publishing Company. 1101 Monroe Street, Gretna, La. 1986 ISBN 0-88289-489-7 Shared by Robert Rostrup