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“One of a lovely praline quartet from The Times-Picayune. This one did not have an amount or serving size so I guesstimated.”
READY IN:
30mins
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook sugars, milk and corn syrup to soft ball stage 234° F on a candy thermometer.
  2. Stir in vanilla and nuts.
  3. Drop by spoonfuls onto waxed paper.
  4. Allow pralines to harden.

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