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“The second in a praline quartet from The Times-Picayune. Make these on a low humidity day - they'll turn out better (that'll be next fall or winter here LOL).”
READY IN:
30mins
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Using a 6 quart saucepan- cook 1st three ingredients on medium-high heat to 234° to 240° degrees soft-ball candy stage. When a small quantity of syrup is dropped in ice water- it forms a ball that keeps its shape - but when removed from the water- it will flattens out by itself.
  2. Stir frequently to prevent burning. As pralines cooks- it turns a golden brown. Remove from heat, and stir butter in . Add pecans and stir to coat all nuts.
  3. Cover counter with wax paper- pour pecans onto it.
  4. Immediately separate pecans. Let cool.

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