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French Quarter Pralines




Source of Recipe


Short & Sweet, Barnard






List of Ingredients



• 1 1/2 cups light brown sugar
  
• 1 cup half and half
  
• 1 tbl dark molasses
  
• 1 1/2 cups pecan halves
  






Instructions



1. Line a large baking sheet with foil and butter the foul generously. Combine the brown sugar, half and half and molasses in a med saucepan. Bring to a boil over med hear, stirring to dissolve the sugar. After the mix comes to a boil, cook for 12 minutes, stirring occasionally. Add the pecans and cook for 1 minute more.
   
2. remove the pan from the heat. Let stand for 1 minute, then beat with a wooden spoon until the praline mix cools slightly, thickens, and begins to pull away from the sides of the pan, 1-3 minutes. Quickly spoon the praline mix by tablespoonfuls onto the prepared baking sheet.
   
3. Refrigerate the pralines on the baking sheet until they are firm enough to peel away, 10-15 minutes. Or cool at room temp for at least 1 hour.