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Louisiana Creamy Pralines Recipe

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This recipe for Louisiana Creamy Pralines is from The Russell 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:  
1 cup packed brown sugar
1 cup evaporated milk or thin cream
1/8 tsp. salt
1 cup white sugar
1/8 tsp. baking soda
1/2 stick of butter
2 cups slightly toasted pecans
2 tsp. vanilla
Directions:
Directions:
Combine all ingredients except vanilla in a large saucepan. Cook over low heat until it reaches soft ball stage on candy thermometer, stirring occassionally to prevent sticking. Once you have reached the correct temperature remove from heat and stir in vanilla. Beat until the mixture becomes thick, then very quickly drop by teaspoonfuls onto waxed paper. Leave on paper until firm and cool to touch.

From Desserts Cookbook
Number Of Servings:
Number Of Servings:
20 pieces
Personal Notes:
Personal Notes:
If you do not have a candy thermometer you can test the stage by dropping a small drop of the boiling mix into a small bowl of cool water. If not ready will just dissipate. If soft ball you will be able to see the ball and reach your finger into the water feeling a gooey texture.

 

 

 

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