INGREDIENTS

INSTRUCTIONS

NOTE: To judge doneness, use one or more of the following guides; 1. Candy
thermometer will read 240F 2. When done, the batter will begin forming
distinct threads on the sides or bottom of the pan. 3. Near the end of the
cooking time, make a test praline every few seconds. The early-test
pralines will be somewhat runny, very shiny and somewhat translucent. The
ideal praline will have progressed past that stage--it will not be runny
and will be less shiny; when cooled it will be opaque, lusteriess and
crumbly instead of chewy. 4.  Near the end of the cooking time, drizzle
spoonfuls of the mixture across the surface of the mixture. When ready, the
mixture will form a neat thread across the surface.
Assemble all ingredients and utensils before starting to cook. You will
need a large heavy bottomed aluminum pot or skillet with deep sides, a long
handled metal whisk or spoon, 2 large spoons (or an ice cream scoop with a
manual release) and a lightly buttered cookie sheet. Be careful not to get
any of the mixture on you skin, as it sticks and can cause serious burns.
Melt the butter in the pot over high heat. As soon as it's melted, add the
sugars and cream.  Cook 1 minute, whisking constantly.
Add the milk and chopped pecans,  cook 4 minutes more, whisking
constantly.  Reduce heat to medium and continue cooking and whisking 5
minutes.  Add the pecan halves and vanilla and continue whisking and
cooking until done, about 15 to 20 minutes longer (see NOTE above on tests
for doneness).  If mixture starts to smoke toward end of cooking, lower the
heat.
Remove pan from heat.  Quickly and carefully drop the batter onto the
cookie sheet by heaping spoonfuls, using the second spoon to scoop the
batter off the first (or use ice cream scoop). Each praline should form a
2-inch patty about 1/2 inch thick.  Cool and store in an airtight
container, or wrap each praline in plastic wrap or foil. LAGNIAPPE: To
clean the pot and utensils, boil water in the pot with the utensils in it.
This will melt the batter off. From Paul Prudhomme's Louisiana Kitchen
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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