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*
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INGREDIENTS
Nutrition- 2cups granulated sugar
- 1cup evaporated milk
- 1cup granulated sugar
- 1 1⁄2teaspoons vanilla
- 2 1⁄2
- 2tablespoons butter
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DIRECTIONS
- 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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