PRALINES

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.