New Orleans Pralines

Also from Shirley Corriher's book

New Orleans Pralines

1 1/4 c. pecans
4 Tb. butter
1/4 tsp. salt
1 c. light brown sugar
1 c. sugar
1/2 c. evaporated milk
1 tsp. vanilla extract

Preheat oven to 350. Butter a large piece of foil and set aside. Spread nuts on a baking sheet and roast until lightly browned, 10-12 minutes. While nuts are still hot, stir in 2 Tb. butter and sprinkle with salt. 

In heavy saucepan, stir together well and boil the sugars, evaporated milk, remaining 2 Tb. butter and roasted nuts until mixture reaches soft ball stage with a large wooden spoon. The second you feel the mixture begin to thicken, start spooning up the candies. Spoon up tablespoon sized pralines as fast as possible onto butter foil. Let stand to cool and set. Store in an airtight container.

(If you double recipe, add 1 Tb. corn syrup to ingredients to slow down hardening)

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