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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Southern Pralines Recipe

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This recipe for Southern Pralines is from The Getzen Family Recipes and Remembrances, 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 cups sugar
¾ teaspoon soda
1 cup light cream (I use canned Carnation)
1½ tablespoons butter
2 cups pecan halves

Directions:
Directions:
Combine sugar and soda in a deep, 3 quart saucepan. (Old heavy pressure cooker, suggested) Mix well with a wooden spoon; add light cream. Stir carefully to keep sugar crystals in lower part of pan. All crystals should be dissolved by the time candy boils. Bring to boiling point over medium heat, stirring occasionally to prevent scorching. When mixture starts to boil, reduce heat and continue stirring to prevent boiling over. Mixture caramelizes as it cooks. Cook until soft ball stage (234°). Remove from heat; add butter immediately. Measure accurately as too much butter keeps pralines from firming. Add pecans. Beat until thick enough to drop from spoon (surface will become slightly dull). Beat 2 to 3 minutes - it thickens rapidly. Drop candy on waxed paper placed on large cookie sheet. Set aside to cool.

Number Of Servings:
Number Of Servings:
2 to 2½ dozen pralines
Personal Notes:
Personal Notes:
Another of Terri's favorites. Be sure to make on a dry day!

If necessary add a drop or so of hot water to keep candy at right stage for dropping from spoon.

 

 

 

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