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RECIPE # 4326 - NEW ORLEANS PRALINES, Friday, June 19, 2009

RECIPE # 4326 - NEW ORLEANS PRALINES, Friday, June 19, 2009

CREATED Jun 19, 2009

RENE LARRIVIERE / LARRIVIERE'S RESTAURANT

INGREDIENTS

6 cups brown sugar

12 oz. evaporated milk

3/4 lb butter

4 cups pecans

1-1/2 Tbl vanilla

DIRECTIONS        

  • 1. Heat evaporated milk in a heavy gauge stock pot.
  • 2. Add brown sugar to the milk and whisk until smooth.
  • 3. Continue whisking until you reach soft ball, 240 degrees. Use a candy thermometer to determine temperature.
  • 4. Then add butter, whisk until smooth and then add pecans.
  • 5. Continue stirring with rubber spatula until you reach soft ball, 240 degrees. Use a candy thermometer to determine temperature.
  • 6. Add vanilla and remove from heat.
  • 7. Let cool for ten minutes, this will allow the praline to start to harden enough to scoop and form candy.
  • 8. Using an ice cream scoop, portion praline from pan and place on greased aluminum foil or wax paper. Let stand until fully cooled and serve.