Pralines, #2 Pralines, were named for the French diplomat Cesar du Plessis-Praslin, later Duc de Choiseul. 2 1/2 cups granulated sugar, divided 1 cup light cream 1 tablespoon butter 2 cups pecans, halves In a heavy iron pan, combine 2 cups of the sugar with the cream and butter, and bring to a boil over medium heat. In a separate heavy pan, melt the remaining sugar and cook it until it is caramel-colored. Add the cream, butter and sugar syrup to the caramel mixture. Add pecan halves, and cook the mixture to the soft-ball stage - 235 degrees F on a candy thermometer. Remove the pan from the heat and beat the mixture until it thickens. Drop spoonfuls of the mixture onto wax paper to form pralines about 2 to 3 inches in diameter. Let the pralines harden. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at:
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