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Creole Pralines

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Ingredients
  Sugar 4 Cup (64 tbs)
  Light cream/Rich milk 1 Cup (16 tbs)
  Vanilla extract 1 Teaspoon
  Pecans/Mixed nuts 2 1⁄2 Cup (40 tbs) (Pecans And Black Walnuts)
  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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Boiled

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