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Add a photoNew Orleans pralines -- and that's pronounced PRAH-leens, to set the record straight -- are unique among pralines. They contain butter and milk to give them a softer, almost chewy texture. The taste is addictive.
Ingredients
- 2 cups granulated sugar
- 1 cup firmly packed light brown sugar
- 1/2 cup unsalted butter
- 1 cup milk
- 2 Tbs light corn sugar
- 3 cups pecan halves
- 2 tsp vanilla extract
Directions
- Place 2 large parchment paper sheets on baking sheets.
- Butter parchment paper. Set aside.
- Combine all ingredients except vanilla in a heavy 2 quart saucepan over medium heat.
- Bring mixture to a boil, stirring often.
- Cook to soft-ball stage, 234 F.
- Remove from heat.
- Stir in vanilla.
- Stir briskly until mixture loses its glossy sheen.
- WORKING QUICKLY, drop mixture by tablespoons onto buttered parchment paper.
- Let pralines cool completely before removing from paper.
- Store at room temperature in an airtight container.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 47g | |
| Recipe makes 24 servings | |
| Calories 186 | |
| Calories from Fat 76 | 41% |
| Total Fat 8.89g | 11% |
| Saturated Fat 3.03g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 7mg | 0% |
| Potassium 56mg | 2% |
| Total Carbs 27.07g | 7% |
| Dietary Fiber 0.6g | 2% |
| Sugars 26.39g | 18% |
| Protein 0.98g | 2% |
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