| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Sugar |
| 3/4 |
c |
Pecans; chopped coarse |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
Lightly oil a baking sheet.
In a dry heavy saucepan cook sugar over moderate heat, stirring with a
fork, until melted and cook, without stirring, swirling pan, until a golden
caramel. Stir in pecans with salt until coated well. Immediately pour
mixture onto baking sheet, tilting baking sheet to make a thin layer, and
cool completely, about 20 minutes. Break praline into shards and carefully
remove from the baking sheet. Praline may be made 2 days ahead, kept
between sheets of waxed paper in an airtight container at room temperature.
NOTES : Recipe courtesy of Gourmet Magazine
Recipe by: Cooking Live Show #CL9056
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Feb 7, 1998
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