SHERRY ORLEANS PRALINES
When I was looking for this recipe today, one daughter said, "You should have this memorized by now: brown sugar, pecans, and magic." SOmething I learned the hard way after posting this recipe the first time: Make sure your cook pot is big enough to accomodate boiling. I used a pot that was too small to accomodate a triple batch and transferred the pralines to a pot that was large enough, but not heavy enough. Lighter pans don't conduct heat properly. A double batch I made in the heavy pan worked much better. This comes from a cookbook that is probably out of print, Recipes and Reminiscences of New Orleans. I make double and triple batches.
Provided by Mrs J B
Categories Dessert
Time 40m
Yield 16-20 serving(s)
Number Of Ingredients 5
Steps:
- Mix first four ingredients in a heavy saucepan.
- Cook over medium heat to soft ball stage (236F) stirring constantly.
- Remove from heat. When mixture stops bubbling, stir in sherry. Cool slightly. Then beat mixture until it thickens slightly.
- Drop candy from a tablespoon onto waxed paper to form patties. If candy becomes too stiff, drop in a few drops of hot water.
Nutrition Facts : Calories 200.2, Fat 9.5, SaturatedFat 1.1, Cholesterol 2.3, Sodium 13.9, Carbohydrate 28.5, Fiber 1.2, Sugar 26.2, Protein 1.7
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