| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | New Orleans | Candy | 40 | Servings |
INGREDIENTS
| 1 1/2 | c | Dark brown sugar |
| 1 1/2 | c | White sugar |
| 2 | tb | Margarine |
| 1/8 | ts | Salt |
| 1 1/2 | c | Evaporated milk |
| 2 | c | Whole pecans |
| 1 | ts | Vanilla extract |
| 1 | c | Very cold water (to test "hard-ball" stage) |
| 1 | ts | Oil (for cookie sheets) |
INSTRUCTIONS
From: <kclemens@engin.umich.edu> Date: Wed, 10 Nov 93 19:14:54 -0500 From Chachie's New Orleans Cooking In a large saucepan, combine above ingredients except water. Stir constantly with a wooden spoon over a medium-low flame. Mixture should be at a low boil. Stir bottom and sides continuously. Cook for about 4 minutes until a drop of the mixture forms a "hard-ball" drop when placed in a cup of cold water, or mixture reaches 260 degrees F. Remove from stove and beat briskly for 2 minutes until mixture cools, thickens, and becomes creamy. On large pieces of waxed paper, aluminum foil, or oiled cookie sheets, drop 2 or 3 pecans with a tablespoon of mixture for each praline. When all of mixture has been poured, let cool thoroughly. Store in airtight containers. Serves 10 - yields forty 2-inch pralines. REC.FOOD.RECIPES ARCHIVES /CANDY From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”