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The quintessential New Orleans candy. In New Orleans, they are pronounced PRAW-leens, NOT PRAY-leens. I recently lost this recipe in a computer file-erasing spree. My sister expects me to make these every Christmas, so, to avoid alienating her FOREVER, I am posting it here. I had to do an internet search not only for pralines, but also for evaporated milk brown sugar, as well. It's a good thing I remembered the ingredients, if not the amounts. The site I found it on, chefrick.com, was not the site I originally found it, but I know now (as I am scraping the bits off of the saucepan) that I found the right one. I've never tried doubling this recipe; I've always been afraid to. If someone does, please let me know how it turns out. P.S. A good candy thermometer is a MUST with this recipe.
Units: US | Metric
Serving Size: 1 (48 g)
Servings Per Recipe: 12