Pralines is among the most popular of Louisiana confections, no holiday meal would be complete without pralines.
1 1/2 cups white sugar
1 1/2 cups brown sugar
2 sticks butter
3 tablespoons cane syrup
1 cup evaporated milk
2 tablespoons vanilla
3 cups pecan pieces
1. Combine white sugar, brown sugar, butter, cane syrup, and evaporated milk in a saucepot.
2. Bring to boil, then lower fire and simmer, stirring constantly until temperature reaches 234% Fahrenheit on candy thermometer.
3. Stir in vanilla and pecans and remove from heat.
4. Drop by the tablespoon on parchment paper or wax paper. Allow to cool.
Yields 12-15 pralines.
Recipe compliments of Chef Patrick Mould.
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