| 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.
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