INGREDIENTS

INSTRUCTIONS

Cover a countertop with two or three sheets of parchment or waxed paper. In
a large heavy-bottomed pot, add the cream and sugar. Grate the rind of the
orange over the pot. Add the corn syrup and pecan pieces. Over medium heat,
stir the mixture often until it becomes very thick and a candy thermometer
registers 257 degrees, about 1 hour. Remove the pot from the heat. Drop the
mixture by the tablespoon, onto the parchment paper, working quickly. Cool
completely. Pry the pralines off the paper with a thin knife. Store in an
airtight container between layers of parchment paper at room temperature
for up to 2 weeks. Give the pralines as gifts in individual decorative tins
or wrapped in cellophane paper. This recipe yields about 3 1/2 dozen.
Recipe Source: EMERIL LIVE with Emeril Lagasse Recipe adapted from CREOLE
CHRISTMAS COOKBOOK, by Emeril Lagasse with Marcelle Bienvenu (c) 1997 -
William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1B74)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
02-09-1999
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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