Southern Pecan Pralines _ These pralines are loaded with toasted pecans – they are a classic Southern treat that practically melts in your mouth! My first experience with them was in New Orleans. As soon as I tasted my first one I knew there was no turning back – to this day when I eat them I think of the French Quarter in NOLA!
Louisiana Pralines ■1/2 cup real butter ■2 c. brown sugar ■2/3 c. heavy cream ■2 c. powdered sugar ■2 t. vanilla ■2 c. chopped, toasted pecans ( 200 Degrees for 15 min.) Bring butter, brown sugar and cream to a boil, stir often. Boil for 1 minute. Remove and add vanilla, powdered sugar and pecans. Drop on wax paper and cool.
New Orleans Pralines These are great. Remove from heat a little early (about 236) because it will keep heating up OR remove at 240 and put frozen butter in to keep it from heating. Stir ONLY until it starts to make noise sticking to the edge and barely starts to hold shape. Over stirring forms crystals and makes it crunchy rather than creamy. Be sure to use toasted pecans.