*  Exported from  MasterCook  *

                                Pralines 2

Recipe By     : La Cuisine Cajun by Jude W. Theriot
Serving Size  : 40   Preparation Time :0:00
Categories    : Cajun                            Creole

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
      4    c            Sugar
    1/2    c            Light brown sugar
    1/2    c            Water
      1    c            Evaporated milk
    1/2    c            Butter
    1/2    ts           Salt
      4    c            Pecan pieces
  1 1/2    ts           Vanilla extract

  Mix the sugar, brown sugar, water, evaporated milk, butter, and
  salt in a medium-size heavy saucepan and bring to a boil over
  medium heat. When the mixture begins to boil, reduce the heat to
  low and cook, stirring constantly, until a soft ball forms when a
  small amount of the mixture is dropped into cold water. Add the
  pecans and cook for 4 more minutes.

  Remove from the heat and beat in the vanilla for 1 minute, then
  drop about 2 tb at a time onto a buttered platter or waxed paper.
  Let the pralines harden, then store in a tightly covered container
  in a cool place.

  Makes about 40 pralines.

  Lagniappe:

  Pralines will easily keep a week without any loss of texture or
  flavor. Do not freeze. An excellent candy or dessert. Each praline
  has about 198 calories.

  Recipe FROM: La Cuisine Cajun by Jude W. Theriot.
  Published by Pelican Publishing Company,
  1101 Monroe Street, Gretna, LA, 1986
  ISBN 0-88289-489-7

  Shared by: Robert Rostrup


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