PRALINES
Recipe from The New Orleans School of Cooking
3/4 cup Brown
Sugar
1-1/2 cups sugar
1/2 cup milk
6 TBS butter
1 tsp
vanilla
1-1/2 cups coarse chopped
pecans
·
Combine
all ingredients in saucepan and bring to boil, stir constantly until soft ball
stage.
·
Soft
Ball Stage 235-240°F
o
At
this temperature, sugar syrup dropped into cold water will form a soft flexible
ball. If you remove the ball from the
water, it will flatten like a pancake after a few moments in your hand.
·
Remove
from heat, stir until mixture thickens and becomes creamy & cloudy &
pecans stay suspended.
·
Spoon
onto parchment paper.
