"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Southern Pralines, by , is from Yesterday and Today; Our Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 cup white sugar 1 cup brown sugar 1/2 cup milk 1/2 stick butter 1 cup pecans 1 tsp vanilla
Cook sugars, milk, and butter over low heat until mixture reaches soft ball stage. Remove from heat and add pecans and vanilla. Beat until thick. Drop by tablespoonfuls on greased platter until pralines harden
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