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PRALINES A L'ORLEANS

Source of Recipe

Sherry Dominguez (SAD1940) 11/98


List of Ingredients

1 cup whipping cream
1 pound light brown sugar
2 cups pecan halves
2 tablespoons margarine, at room temperature


Recipe

Mix cream and brown sugar together in a 4 quart bowl. Microwave on HIGH (100%) 13 MINUTES (stirring not necessary). Candy thermometer reading should be 227 degrees - softball stage.

Quickly add pecans & margarine stirring to mix. Drop candy by teaspoons onto a sheet of foil. Makes 40 pralines