Prep 20 mins
Cook 20 mins
Yummy and sweet, these are a traditional candy of the deep South. People in the know prounounce this "praw-LEEN". For best results, use a candy thermometer. Cooking time approximate. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 1 cup brown sugar
- 1 cup granulated sugar
- 1⁄2 cup cream or 1⁄2 cup water
- 2 tablespoons butter (no substitutions)
- 1 cup pecans
- Dissolve sugars in cream or water and boil to the thread stage (228F), stirring occasionally.
- Add butter and pecan meats; cook until syrup reaches the soft-ball stage (240F), or when a small amount of the mixture forns a soft ball when dropped in cold water.
- Cool without disturbing, then beat until somewhat thickened but not until it loses its gloss.
- Drop by tablespoons onto a buttered cookie sheet.
- The candy will flatten out into large cakes.
Thoroughly enjoyed making these wonderfully sweet treats! I did use the cream instead of water & also used salted butter instead of my usual unsalted! Great candies that are worthy of any counter with sweet on it! Thanks for sharing the recipe! [Made & reviewed in Bargain Basement recipe tag]