| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Cajun |
Candies, Cajun, Nuts |
24 |
Servings |
INGREDIENTS
| 3/4 |
c |
Brown sugar |
| 3/4 |
c |
White sugar |
| 1/2 |
c |
Evaporated milk |
| 1/2 |
ts |
Vanilla |
| 2 |
tb |
Butter |
| 1 |
c |
Pecans |
INSTRUCTIONS
The quintessential New Orleans candy. And it's pronounced <PRAH-leens> or
<PRAW-leens>, NOT <PRAY-leens>. I've had ferners (that's Yatspeak for
"non-New Orleanian") stand before me and insist that it's pronounced
<PRAY-leens>. Well bra, I'm from The City where they were invented, and I
know how to pronounce it. And you're certainly entitled to your opinion on
its pronunciation, no matter how wrong it may be ...
Combine the sugar and milk and cook slowly in a heavy pot over a low flame
until it reaches the soft ball stage (238 degrees on a candy thermometer).
Remove from heat and add the butter, vanilla and pecans. Beat mixture with
a wooden spoon until it is smooth and creamy. Drop by spoonsful onto waxed
paper. If the candy does not harden within 10 minutes, it may be cooked
some more. Walt MM
Posted to MM-Recipes Digest V3 #260
Date: Mon, 23 Sep 1996 00:05:06 -0400
From: Walt Gray <waltgray@mnsinc.com>
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”