Recipe By : La Cuisine Cajun by Jude W. Theriot
Serving Size : 40 Preparation Time :0:00
Categories : Cajun Creole
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 c Sugar
1/2 c Light brown sugar
1/2 c Water
1 c Evaporated milk
1/2 c Butter
1/2 ts Salt
4 c Pecan pieces
1 1/2 ts Vanilla extract
Mix the sugar, brown sugar, water, evaporated milk, butter, and
salt in a medium-size heavy saucepan and bring to a boil over
medium heat. When the mixture begins to boil, reduce the heat to
low and cook, stirring constantly, until a soft ball forms when a
small amount of the mixture is dropped into cold water. Add the
pecans and cook for 4 more minutes.
Remove from the heat and beat in the vanilla for 1 minute, then
drop about 2 tb at a time onto a buttered platter or waxed paper.
Let the pralines harden, then store in a tightly covered container
in a cool place.
Makes about 40 pralines.
Lagniappe:
Pralines will easily keep a week without any loss of texture or
flavor. Do not freeze. An excellent candy or dessert. Each praline
has about 198 calories.
Recipe FROM: La Cuisine Cajun by Jude W. Theriot.
Published by Pelican Publishing Company,
1101 Monroe Street, Gretna, LA, 1986
ISBN 0-88289-489-7
