New Orleans Butter Pralines

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Title: NEW ORLEANS BUTTER PRALINES
Categories: Candies
Yield: 1 Servings

2 c Granulated sugar
1 c Light brown sugar, packed
1/2 c Unsalted butter or
-margarine
1 c Milk
2 tb Light corn syrup
3 c Pecan halves
2 ts Vanilla extract

Place 2 large parchment-paper sheets on baking sheets; butter parchment
paper. Set aside. Combine all ingredients except vanilla in a heavy 2-quart
saucepan over medium heat. Bring mixture to a boil, stirring often. Cook to
soft-ball stage, 234F (114C). Remove from heat; stir in vanilla. Stir
briskly until mixture loses its glossy sheen.

WORKING QUICKLY, drop mixture by tablespoons onto buttered paper. Let
pralines cool completely before removing from paper. Store at room
temperatures in an airtight container (that's a joke!).

Makes 24 pralines

New Orleans Pralines--and that's pronounced PRAH-leens, to set the record
straight--are unique among pralines. They contain butter and milk to give
them a softer, almost chewy texture.

Source: Terry Thompson's Cajun Creole Cooking

From The Cookie-Lady's Files MM by Cuz

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