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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Creole Pralines Recipe

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This recipe for Creole Pralines is from WHIPPED UP, 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. granulated sugar.
4 oz. (1 Stick) butter.
1 c. firmly packed light brown sugar.
1 c. milk.
2 tbsp. light corn syrup.
2 c. pecan halves.
Directions:
Directions:
Have ready a large sheet of wax paper.
In a large saucepan combine the sugars with the butter, milk; and corn syrup.
Bring to a boil and cook, stirring occasionally, for about 10 min .
Stir in the pecans and cook until the mixture reaches the soft-ball stage (a small amount of the mixture will a form a soft ball when dripped into cold water), 234 to 240 degrees on a candy thermometer.
Remove pan from the heat and stir vigorously until cooled and hardened, about 220º on a candy thermometer.
Working quickly, drop tablespoons full of the praline mixture about 2 inches apart on the wax paper.
Set aside until hardened.
The pralines will keep for 2 weeks wrapped individually in wax paper and stored in an airtight container.
Number Of Servings:
Number Of Servings:
40
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Make sure you won't be interrupted while making this. ilb

 

 

 

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