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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Creole Pralines Recipe

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This recipe for Creole Pralines is from The Ruli Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. light brown sugar, packed
2 c. granulated sugar
1 c. cream or evaporated milk
2 c. pecan pieces
1/2 stick butter
2 tsp. vanilla
Directions:
Directions:
Combine sugars and cream in a heavy saucepan. Cook over medium heat, stirring occasionally until soft ball stage (when dropped in cold water). Add butter and pecans and continue to cook for a few more minutes until mixture thickens (or reaches 236º on a candy thermometer). Remove from heat, add vanilla, and continue to beat with a wooden spoon until mixture begins to loose its gloss and thicken slightly. Drop by spoonful onto double thickness of buttered wax paper. If mixture becomes too hard, add a little cream and heat until right consistency. Cool until hard, then remove from wax paper and store in a airtight container.
Number Of Servings:
Number Of Servings:
4 dozen small pralines
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Use a wooden spoon during cooking. Work quickly when mixture thickens.

 

 

 

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