New Orleans Pralines

New Orleans Pralines

New Orleans Pralines


2 cups sugar
1/2 cup brown sugar
1 cup water
1 tablespoon butter
1 cup pecans


Combine the sugars and water in a pan and stir over low heat until sugar is dissolved.  Boiled to 235-degrees on a candy thermometer or until a soft ball forms when syrup is tried in cold water.  Add butter and pecans and boil to 245-degrees or until a firm ball will form when tried in water.  Remove from heat and stir until syrup begins to firm up.  Drop quickly by spoonfuls onto waxed paper placed over folded newspapers. 

From the Kitchen Of
Recipe from Margaret Anderson, Shreveport, who adds, "I've had this recipe for over 40 years. It's the kind of praline they used to sell boxed in the French Quarter."
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