Louisiana Caramel Pralines
I know there are a lot of praline recipes already posted, but I couldn't find this one & suspect there could hardly be 1 more authentic than a recipe straight from the *River Road Recipes* cookbook published by the Junior League of Baton Rouge. Mrs. C.E. Phillips was acknowledged as the source of the recipe, but no times or yield were given. I have guesstimated them w/a *heavy accent on the guess* part of the word, but the real bottom line is the yield depends on the size you choose to make & how you view the # of servings. *Enjoy*
- Ready In:
- 2 cups granulated sugar
- 1 cup evaporated milk
- 1 cup granulated sugar
- 1 1⁄2 teaspoons vanilla
- 2 1⁄2 cups pecans (chopped, may use plain or toasted)
- 2 tablespoons butter
- Place 2 cups sugar & milk in a lrg saucepan. Cook slowly, stirring often.
- At the same time, put other cup of sugar in a 2nd saucepan on low heat & stir till melted.
- Pour 2nd mixture slowly into the sugar & milk that should be read to boil & stir while adding.
- Cook slowly till a firm ball forms when dropped into cold water (238°) & remove from heat.
- Add vanilla, pecans & butter. Stir till mixture begins to thicken.
- To avoid sticking as experienced by the 1st reviewer using waxed paper which was given as an option -- drop by spoonfuls in desired size onto a lightly sprayed baking sheet or buttered cookie sheet (candies should set up immediately).
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Delicious! These tasted just like the pralines that I had last time I went to Savannah, Georgia. They were easy to make and were devoured quickly at a Christmas party I attended. I used toasted pecans and followed the recipe as written. I dropped the candies onto cookie sheets which were lined with parchment paper and sprayed with cooking spray. The candies slid right off! The only issue I had was the candy mixture started setting up in the saucepan before I got all of the candies onto the cookie sheets. I guess I wasn't quick enough. Thank you for sharing this delicious recipe. **Made for 2014 Football Pool**