| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
New Orleans |
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Sugar |
| 3/4 |
c |
Light brown sugar, packed |
| 1/2 |
c |
Milk |
| 3/4 |
|
Stick of butter (6 T) |
| 1 1/2 |
c |
Pecans (roasted optional) |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
I live in LA--Lower Alabama, in Mobile. We often look to our Southern
LA--Louisiana--cousins for good cooking. The following recipe for pralines
is courtesy of the New Orleans School of Cooking in the Jackson Brewery.
Combine all ingredients and bring to soft ball stage (238-240 degrees),
stirring constantly. Remove from heat. Stir until mixture thickens, becomes
creamy and cloudy, and pecans stay suspended in mixture. Spoon out on
buttered waxed paper, aluminum foil or parchment paper (lightly butter
paper). Note: To roast pecans, bake them on a sheet pan at 275 degrees for
20-25 minutes, until slightly browned and smell permeates.
Posted to Kitmailbox by Paula Thompson <paulat@adaptsol.com> on Jun 26,
1997
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