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----- Now You're Cooking! v4.20 [Meal-Master Export Format]
Title: Creole Pralines
Categories: Candy
Yield: 1 serving
1 c brown sugar; firmly packed
1 c refined sugar
1/2 c cream
2 tb butter
1 1/2 c pecan halves
Combine sugars and cream in heavy saucepan, stir over low heat until suga
r dissolves. Increase heat and cook rapidly without stirring until mixtu
re registers 230-234 degrees on candy thermometer, also known as the soft
ball stage. Stir in butter and pecans. Cook until mixture again reache
s 234 degrees and do not stir. Then remove from heat and stir to thicken
and quickly drop by spoonsful on buttered wax paper. Store in airtight
container.
"My husband is from the N'awleans area and this is his favorite candy. Y
ou just have to make sure you are making it on a rather dry day...it does
not do well in high humidity"
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#19-
Contributor: Topaze
Preparation Time: 0:00
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