(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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