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New Orleans Pralines




Source of Recipe


David Schofield


List of Ingredients




1 1/2 c. sugar
3/4 c. light brown sugar, packed
1/2 c. plus 2 tbls. half and half cream
1/2 stick butter
1 1/2 c. pecans
1 tsp. vanilla

Recipe



Combine all ingedients except the pecans and vanilla in heavy saucepan. Mixture will be thick. Stir until it comes to a boil, then turn heat down to a low boil. Stir occasionally; spoon mixture up on sides of pan to melt any sugar that hasn't melted. Cook until the mixture reaches 239 degrees with a candy thermometer. If you don't have a cany thermometer, bring it to the soft ball stage. Remove from heat. Stir in the vanilla and pecans. Stir until the mixture begins to thicken and becomes creamy and cloudy. Spoon onto waxed paper to harden.