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Desserts - New Orleans-Style Pralines

  • 1 cup white sugar
  • 1 cup light brown sugar, firmly packed
  • 1/2 cup light cream
  • 2 tablespoons butter
  • 1 cup pecan halves

Combine sugars and cream in a pan and bring to a boil over medium heat. When mixture’s temperature reaches 228° on a candy thermometer, add butter and pecans. Stir constantly until temperature reaches 236°. Remove from heat and cool for five minutes.
Beat mixture to make sure that candy has coated pecans. Drop, one tablespoon at a time, onto well-greased aluminum foil. Allow to cool.
Serving suggestion: Eat alone or crumble over vanilla ice cream.
Submitted By: Jim Buck
Pall Mall
Fentress Farmers Co-op
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