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Monday, January 29, 2007

New Orleans Pralines

  • 1 pound box dark brown sugar
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 2-3 cups pecan halves
  • 2 tablespoons butter
  • 1/2 teaspoon vanilla

    In a saucepan, cook the sugars, salt, and milk until a candy thermometer registers 238 degrees F. or the mixture reaches the soft ball stage. Add the pecans and bring the mixture to a rolling boil. Remove the mixture from the heat and add the butter and vanilla. Let the mixture cool in the saucepan for 20 minutes. Spread newspapers on a table or countertop and cover the newspapers with wax paper. Beat the mixture slightly, just until glossy ((30 to 45 seconds at the most. Drop by spoonfuls on the wax paper. Let the candy cool on the paper for 15 to 20 minutes. Lift the pralines gently from the wax paper and wrap them individually in wax paper or plastic wrap. Store the pralines in an airtight container. Makes 20-30 (2 Inch) pralines

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