Creole Pralines Recipe
Ingredients
| Sugar | 4 Cup (16 tbs) | |
| 1 cup light cream or rich milk | ||
| Vanilla extract | 1 Teaspoon | |
| Pecans and walnuts | 2 1/2 Cup (16 tbs), mixed | |
| Salt | 1 Dash | |
Directions
Boil 3 cups sugar with the cream in a large saucepan until it forms a soft ball (236°F on a candy thermometer).
Meanwhile melt remaining sugar in heavy skillet, stirring until it reaches the brown-caramel stage.
When both mixtures are ready, carefully add caramel to first mixture, stirring with a long spoon.
Cook to soft-ball stage.
Remove from heat and cool to lukewarm.
Add vanilla, nuts, and salt and beat until stiff and creamy.
Drop on a buttered cookie sheet.
Let cool before removing from sheet.
Makes about twenty 3-inch pralines.
Meanwhile melt remaining sugar in heavy skillet, stirring until it reaches the brown-caramel stage.
When both mixtures are ready, carefully add caramel to first mixture, stirring with a long spoon.
Cook to soft-ball stage.
Remove from heat and cool to lukewarm.
Add vanilla, nuts, and salt and beat until stiff and creamy.
Drop on a buttered cookie sheet.
Let cool before removing from sheet.
Makes about twenty 3-inch pralines.
Chef
