| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Emlive05 |
18 |
servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 1 |
c |
Light brown sugar; (packed) |
| 1/2 |
c |
Melted semi-sweet chocolate |
| 1/2 |
c |
Sweetened condensed milk |
| 2 |
tb |
Corn syrup |
| 1 |
tb |
Butter |
| 1 |
pn |
Salt |
| 3 |
tb |
Creamy peanut butter |
| 1 1/2 |
c |
Pecan pieces |
INSTRUCTIONS
In a heavy saucepan, over medium heat, combine all of the ingredients
except the pecan pieces. Stir until the sugar dissolves. Continue to cook,
stirring, until the mixture begins to bubble around the edges of the pan,
about 12 minutes. Add the pecans and continue to stir until mixture
thickens, about 8 minutes, and reaches 234 to 240 degrees on a candy
thermometer, or the soft ball stage, that is, when a bit dropped into cold
water forms a soft ball that flattens. Remove from the heat and drop by the
tablespoonful onto waxed paper. Let cool and lift the pralines with a thin
knife. This recipe yields 1 1/2 dozen.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B38 broadcast 06-21-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
07-24-1998
Recipe by: Emeril Lagasse
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