“I was doing a project on cajun and creole food, so I invested in some help from Susan Merrick who owns and operates cajun-country-foods.com. She helped me out with these recipes!! So I want to thank her!”
READY IN:
40mins
SERVES:
8-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Butter a jelly-roll pan.
  2. In a large heavy saucepan combine the brown sugar, sugar, milk, butter, and vanilla and stir until blended. Bring the mixture to a boil over medium heat.
  3. Continue boiling until a candy thermometer registers 238 degrees F., or the candy reaches the soft ball stage.
  4. Remove from heat, add the pecans, and beat well with a wooden spoon for no more than 1 minute.
  5. Immediately pour the candy onto the buttered jelly-roll pan. Let the candy stand for 1 hour, or until it has cooled (dried).
  6. Break the candy in pieces and store the pralines in an airtight container.

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