Louisiana Cream Pralines 1 - 1lb box of brown sugar 1/8 Teaspoon Salt 3/4 Cup of Evaporated Milk 1 - Tablespoon Butter 2 Cups Pecans - Leave whole Put your brown sugar salt milk and butter in a heavy saucepan. Cook over medium heat until the sugar is dissolved. Add pecans and cook over medium to medium high heat until it reaches 234 degrees on a candy thermometer. Keep a bowl of cold water and when it reaches that temp test it so that it will make a soft ball. Remove from heat and cool about 2 minutes until thick. Drop of buttered wax paper. They will spread out so dont panic. If you use the candy thermometer you will not miss. They taste completely different from the ones with white sugar. Have been using this recipe for over 35 years. Hope you enjoy.
Posted on: Tue, 12 Nov 2013 00:57:42 +0000