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pralines
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1995-09-27
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Newsgroups: rec.food.recipes
From: <kclemens@engin.umich.edu>
Subject: Pralines
Message-ID: <9311110014.AA01076@azure.engin.umich.edu>
Date: Wed, 10 Nov 93 19:14:54 -0500
Requested by Tami Askren:
(From "The Walnut Grove Alumni Cookbook--1905-1966",
a collection of recipes from Hamilton County, Indiana)
Pralines
1-1/2 cups sugar
3/4 cup packed lt. brown sugar
1/2 cup milk
3/4 stick (6 Tbsp.) butter
1-1/2 cups pecans
Mix all ingredients, bring to softball stage (238-240 degrees).
Remove from heat and stir until mixture cools and thickens.
Spoon out on buttered waxed paper or buttered aluminum foil.
if poured too early, it will not dry. Should be thick, creamy,
and cloudy and nuts staying suspended before spooning out.
(This recipe is from "The Walnut Grove Alumni Cookbook--
1905-1966," a collection of recipes from Hamilton County,
Indiana. The woman who donated this recipe mentioned that
she got it from a chef at the New Orleans School of Cooking.)
MAMA'S PRALINES (from Chachie's New Orleans Cooking)
1 1/2 cups dark brown sugar
1 1/2 cups white sugar
2 Tbsps. margarine
1/8 tsp. salt
1 1/2 cups evaporated milk
2 cups whole pecans
1 tsp. vanilla extract
1 cup very cold water (to test "hard-ball" stage)
1 tsp. oil (for cookie sheets)
In a large saucepan, combine above ingredients except water. Stir
constantly with a wooden spoon over a medium-low flame. Mixture should be at a
low boil. Stir bottom and sides continuously. Cook for about 4 minutes until
a drop of the mixture forms a "hard-ball" drop when placed in a cup of cold
water, or mixture reaches 260 degrees F. Remove from stove and beat briskly
for 2 minutes until mixture cools, thickens, and becomes creamy.
On large pieces of waxed paper, aluminum foil, or oiled cookie sheets, drop
2 or 3 pecans with a tablespoon of mixture for each praline. When all of
mixture has been poured, let cool thoroughly. Store in airtight containers.
Serves 10 - yields forty 2-inch pralines.