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     Title: Creole Pralines
Categories: Candy
     Yield: 1 serving

     1 c  brown sugar; firmly packed
     1 c  refined sugar
   1/2 c  cream
     2 tb butter
 1 1/2 c  pecan halves

 Combine sugars and cream in heavy saucepan, stir over low heat until suga
 r dissolves.  Increase heat and cook rapidly without stirring until mixtu
 re registers 230-234 degrees on candy thermometer, also known as the soft
 ball stage.  Stir in butter and pecans.  Cook until mixture again reache
 s 234 degrees and do not stir.  Then remove from heat and stir to thicken
 and quickly drop by spoonsful on buttered wax paper.  Store in airtight
 container.

 "My husband is from the N'awleans area and this is his favorite candy.  Y
 ou just have to make sure you are making it on a rather dry day...it does
 not do well in high humidity"

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 #19-



 Contributor:  Topaze
 Preparation Time:  0:00
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