Original Pecan Pralines
[Evans Creole Candy Co. in French Market in New Orleans]
2 cups firmly packed brown sugar
1/4 cup water
2 1/2 cups mixed pecan pieces and halves
1 tablespoon butter
Combine sugar and water in a 2 quart saucepan; heat to boiling, stirring constantly. Stir in pecans; cook until mixture reaches the soft ball stage [235 degrees]. Remove from heat; stir in butter.
Immediately drop by tablespoons onto waxed paper; let stand until firm.
Yield: about 1 1/2 dozen.
BJ's personal recipe file
magazine clipping
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