"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Pralines Recipe

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This recipe for Pralines, by , is from Godwin Family Reunion Cookbook 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Fran Hudgins
Added: Wednesday, January 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cup sugar
3/4 cup light brown sugar, packed
1/2 cup milk
6 tbsp. butter
1 1/2 cup pecans, (roasted optional)
1 Tsp. vanilla

Directions:
Directions:
Combine all ingredients and bring to a "softball stage. Which is when you place a spoonful into a glass of water and it sticks to the side (238-240 degrees), stirring constantly.
Remove from heat.
Stir until mixture thickens, becomes creamy and cloudy, and pecans stay suspended in mixture. Spoon out on buttered waxed paper, aluminum foil or parchment paper.
When using waxed paper, be sure to buffer with newspaper underneath, as hot wax will transfer to whatever is beneath.
Note: To roast pecans, bake them on a sheet pan at 275 degrees for 20 to 25 minutes, until slightly browned and fragrant.

Number Of Servings:
Number Of Servings:
1 to 50 pralines, depending on the size
Preparation Time:
Preparation Time:
Not long
Personal Notes:
Personal Notes:
Creole confections occupy a unique position in the US: the most popular of these is the praline. Pralines derive their name from Marshal Luplesis Praline (1598-1695) and his butler's recipe for almonds coated in sugar, used as a digestive aid. When Louisiana was settled by French colonists, native pecans were substituted for almonds.

 

 

 

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