Pralines Aux Pacanes - Pecan Pralines

Submitted by Molly53

"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."

 

• Ready In: 40mins
• Ingredients: 5
• Serves: 12

ingredients

• 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

directions

1. Dissolve sugars in cream or water and boil to the thread stage (228F), stirring occasionally.
2. 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.
3. Cool without disturbing, then beat until somewhat thickened but not until it loses its gloss.
4. Drop by tablespoons onto a buttered cookie sheet.
5. The candy will flatten out into large cakes.

Reviews

[Sydney Mike]

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]