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New Orleans Pralines

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

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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

Details

Servings 12

Preparation

Step 1

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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