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      RECIPE TITLE "Pecan Pralines" recipe excerpted from The Cookin' Cajun Cooking School Cookbook: Creole and Cajun Cuisine from the Heart of New Orleans Copyright ©  1997 by Lisette Verlander. All rights reserved.

    yields Yield: 20 pralines.  time---difficultyeasy

    Traditionally, pralines were made with pecans because pecans are so plenitful in the South. Created by Lee Barnes

      RECIPE INGREDIENTS

    • 1 cup dark brown sugar
    • 1 cup white sugar
    • 1/2 cup evaporated milk
    • 2 tablespoons butter
    • 1/4 teaspoon vanilla
    • 1 cup pecan halves

      RECIPE METHOD

    1. Combine sugar, milk, and bring to a boil, stirring occasionally.
    Add butter, vanilla, and pecans.
    Cook until the syrup reaches the "soft ball stage"--238 degrees F.
    Cool for five minutes; then beat with a wooden spoon until the mixture starts to thicken.

    2. Drop by tablespoons onto a well-greased flat surface (aluminum foil works well).
    The candy will flatten out into large cakes about three to four inches in diameter.
    When candy cools, store in an airtight container.

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