Recipe - New Orleans Pralines

1 One half cup Sugar
Three fourths cup Light brown sugar, packed
One half cup Milk
Three fourths Stick of butter (6 T)
1 One half cup Pecans (roasted optional)
1 teaspoon Vanilla

I live in LALower Alabama, in Mobile. We often look to our Southern
LALouisianacousins for good cooking. The following recipe for pralines
is courtesy of the New Orleans School of Cooking in the Jackson Brewery.

Combine all ingredients and bring to soft ball stage (238240 degrees),
stirring constantly. Remove from heat. Stir until mixture thickens, becomes
creamy and cloudy, and pecans stay suspended in mixture. Spoon out on
buttered waxed paper, aluminum foil or parchment paper (lightly butter
paper). Note: To roast pecans, bake them on a sheet pan at 275 degrees for
2025 minutes, until slightly browned and smell permeates.

Posted to Kitmailbox by Paula Thompson paulat@adaptsol.com on Jun 26,
1997