Friday, August 11, 2006

Pecan Pralines

The quintessential New Orleans candy. And it's pronounced or (and sometimes by some of the more wacky locals), NEVER . Although, you're certainly entitled to your opinion on its pronunciation, no matter how wrong it may be ...

  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 1/2 cup evaporated milk
  • 1/2 teaspoon vanilla
  • 2 tablespoons butter
  • 1 cup pecans (chopped)
Combine the sugar and milk and cook slowly in a heavy pot over a low flame until it reaches the soft ball stage (238 degrees on a candy thermometer). Be patient -- this takes awhile.
Remove from heat and add the butter, vanilla and pecans.
Beat mixture with a wooden spoon (it HAS to be a wooden spoon) until it is smooth and creamy. (Basically, until your arm is ready to fall off.)
Drop by spoonsful onto waxed paper.
If the candy does not harden within 10 minutes, it may be cooked some more.
Do NOT try to put them in the 'fridge to harden. They'll just get all goopy -- although they'll be good spooned over french vanilla ice cream.

Yield: Approximately one dozen

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