Mama's Pralines

From: (Thomas P Collins)
Date: 13 Nov 1993 16:11:58 GMT
(from Chachie's New Orleans Cooking)

1 1/2 cups dark brown sugar
1 1/2 cups white sugar
2 Tbsps. margarine
1/8 tsp. salt
1 1/2 cups evaporated milk
2 cups whole pecans
1 tsp. vanilla extract
1 cup very cold water (to test "hard-ball" stage)
1 tsp. oil (for cookie sheets)

    In a large saucepan, combine above ingredients except water.  Stir 
constantly with a wooden spoon over a medium-low flame.  Mixture should be at a
low boil.  Stir bottom and sides continuously.  Cook for about 4 minutes until 
a drop of the mixture forms a "hard-ball" drop when placed in a cup of cold 
water, or mixture reaches 260 degrees F.  Remove from stove and beat briskly 
for 2 minutes until mixture cools, thickens, and becomes creamy.

    On large pieces of waxed paper, aluminum foil, or oiled cookie sheets, drop
2 or 3 pecans with a tablespoon of mixture for each praline.  When all of 
mixture has been poured, let cool thoroughly.  Store in airtight containers.

    Serves 10 - yields forty 2-inch pralines.

- tom


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