Pralines I Recipe - Cooking Index
Pralines I Recipe - Cooking Index
| 1/2 lb | 227g / 8oz | Light-brown sugar |
| 1 | Salt | |
| 3/8 cup | 88ml | Evaporated milk |
| 1 1/2 teaspoons | 7.5ml | Butter |
| 1 cup | 146g / 5.1oz | Chopped pecans |
Mix sugar, salt, evaporated milk and butter in a heavy-bottomed saucepan. Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves. Stir in pecans and cook over medium heat until mixture reaches the soft ball stage (234 to 240 degrees on a candy thermometer; if you spoon a drop of boiling syrup into a cup of ice water, it will form a soft ball that flattens easily between your fingers). Remove pan from heat and stir rapidly until mixture thickens. Drop pralines by teaspoonfuls, 1-inch apart onto parchment paper-lined baking sheets; let cool completely until firmed up. Store in an airtight container.
This recipe yields about 1 dozen pralines.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2264 broadcast 03-10-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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