New Orleans Old Style Pralines

Courtesy of 1884 Bridgeford House Bed and Breakfast


1 1/2 cups sugar
3/4 cup light brown sugar (packed)
1/2 cup milk
3/4 stick butter (6 Tablespoons)
1-1/2 cups pecans (roasted optional)
1 teaspoon vanilla


Combine all ingredients and bring to soft ball stage (230 to 240 degrees), stirring constantly. Remove from heat. Stir until mixture thickens, becomes creamy and cloudy,
and pecans stay suspended in mixture. Spoon out on aluminum foil or parchment paper. Makes approximately fifteen to twenty pralines, depending on size.

Note: To roast pecans, bake them on a sheet pan at 275 degrees for 20 to 25 minutes until slightly brown.

Options: Praline sauce (add 1/2 cup corn syrup to mixture).

See other recipes submitted by Chet Day