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Pralines 2
Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Cajun Creole
Amount Measure Ingredient -- Preparation Method
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4 c Sugar
1/2 c Light brown sugar
1/2 c Water
1 c Evaporated milk
1 Stick of butter
1/2 ts Salt
4 c Pecan pieces
1 1/2 ts Vanilla extract
Mix the sugar, brown sugar, water, evaporated milk, butter, and salt in a
medium-size heavy saucepan and bring to a boil over medium heat. When the
mixture begins to boil, reduce the heat to low and cook, stirring
constantly, until a soft ball forms when a small amount of the mixture is
dropped into cold water. Add the pecans and cook for 4 more minutes.
Remove from the heat and beat in the vanilla for 1 minute, then drop
about 2 tablespoonfuls at a time onto a buttered platter or waxed paper.
Let the pralines harden, then store in a tightly covered container in a
cool place.
Makes about 40 pralines.
Lagniappe: Pralines wil easily keep a week without any loss of texture or
flavor. Do not freeze. An excellent candy or dessert. Each praline has
about 198 calories.
FROM: La Cuisine Cajun by Jude W. Theriot. Published by Pelican
Publishing Company. 1101 Monroe Street, Gretna, La. 1986 ISBN 0-88289-489-7
Shared by Robert Rostrup
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