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Mar. 6th, 2014 05:21 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
creative_cooksChurches-Red-River-Baptist-Church
Creole Pecan Pralines
3 cups sugar
1 1/2 cups whole milk
1/4 cup corn syrup (light)
3 cups pecans (whole or large pieces)
2 Tablespoons butter or margarine
1 Tablespoon vanilla
Mix sugar, milk, syrup and pecans together in a deep, lightweight pot. Bring to a boil, stirring constantly. Cook to the soft ball stage (234-240 on candy thermometer). Remove from heat and add butter. Set aside to cook until pot can be handled. Add vanilla and whip with a spoon until creamy — requires some stirring and your arm may get tired — listen for those popping sounds. Spoon out quickly onto waxed paper. Let set until firm.
Creole Pecan Pralines
3 cups sugar
1 1/2 cups whole milk
1/4 cup corn syrup (light)
3 cups pecans (whole or large pieces)
2 Tablespoons butter or margarine
1 Tablespoon vanilla
Mix sugar, milk, syrup and pecans together in a deep, lightweight pot. Bring to a boil, stirring constantly. Cook to the soft ball stage (234-240 on candy thermometer). Remove from heat and add butter. Set aside to cook until pot can be handled. Add vanilla and whip with a spoon until creamy — requires some stirring and your arm may get tired — listen for those popping sounds. Spoon out quickly onto waxed paper. Let set until firm.
