"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 LOUISIANA PRALINES, by Kathleen Bates, is from Sperry Christian ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Combine 4 cups of the sugar and the milk in a saucepan and place over low heat. Allow the sugar to dissolve in the milk while caramelizing the other 2 cups of sugar, stirring constantly. Slowly pour the milk mixture over the caramelized sugar while stirring constantly. Cook to the soft ball stage. Remove from heat, add butter and vanilla and allow to cool to lukewarm. Beat until creamy and thick. Add pecans and pour into buttered, shallow pan.
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