New Orleans Pralines

1 cup light brown sugar, packed 1 cup granulated sugar ½ cup light cream 1 ½ cups pecans, halved 2 tablespoons butter

Photo by Barbara B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

candies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 1

    cup light brown sugar, packed

  • 1

    cup granulated sugar

  • 1/2

    cup light cream

  • 1 1/2

    cups pecans, halved

  • 2

    tablespoons butter

Directions

Combine sugars and cream in a heavy 2-quart saucepan and bring to boil over medium heat, stirring occasionally with a wooden spoon, until mixture reaches the soft ball stage (between 234 F and 240 f) then remove from heat and beat until creamy. Add pecans and butter and continue to cook over medium heat, stirring frequently. Remove sauce pan to a heatproof surface (such as a wire rack) and let cool for 10 minutes. Use a tablespoon to drop rounded balls of the mixture onto sheet wax paper or foil, leaving about 3 inches between each ball for pralines to spread. Allow to cool.

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