Recipe - Pralines From The Cajun And Creole Cookbook

2 cup Pecan halves
2 cup Light brown sugar, firmly
packed
1 cup Granulated sugar
1 One fourth cup Heavy cream
Three fourths cup Milk
1 teaspoon Vanilla extract

1 Roughly chop half the pecans and set all the nuts aside. Line 23 cookie
sheets with parchment paper.

2 Stir the brown and white sugars, cream and milk together in a heavybased
saucepan over a medium heat. Stir continuously until the mixture reaches
the softball stage (see Cook's Tip).

3 Remove from the heat immediately and beat with an electric beater or a
balloon whisk until the mixture loses its sheen and becomes creamy in
texture and grainy looking. This could take 15 minutes by hand or about 5
minutes with an electric beater.

4 Stir in the vanilla and both batches of nuts and drop tablespoons of the
mixture onto the lined cookie sheets, allowing it to spread of its own
accord. Allow to cool and set at room temperature. Store between layers of
waxed paper in a tightlidded tin. Makes about 30 pieces.

COOK'S TIP

A mixture has reached the softball stage when a teaspoonful dropped into
cold water quickly sets to a soft ball. As this stage approaches, a
spoonful of the mixture dribbled on the surface of the mixture in the pan
will hold its trail. Test frequently towards the end of the cooking time
unless you are using a sugar thermometer.

Creative Cooking Library, The Cajun & Creole Cookbook, The Very Best Of
Modern Louisiana Cooking, Photographed StepByStep, by Ruby Le Bois Typos
by Brenda Adams adamsfmle@sprintmail.com
NOTES : These resemble puddles of nut fudge.

Recipe by: Creative Cooking Library;"The Cajun & Creole Cookbook"

Posted to MCRecipe Digest V1 #377, by Brenda Adams
adamsfmle@sprintmail.com on Fri, 17 Jan 1997.