Ingredients: 1-1/2 cups sugar
1/2 tsp. baking soda
1/4 stick butter
1/2 cup buttermilk
1 cup whole pecans
1 tsp. vanilla Preparation: In a large pan, combine the sugar, baking soda, butter and buttermilk. Heat on medium high, stirring constantly. When mixture begins to spread, add whole pecans, then vanilla. Cook another 15-20 minutes, stirring constantly. Using a candy thermometer, the temperature should reach 235 degrees. To test whether the mixture is done, drop small amount of it into a bowl of cold water. If it forms a ball, it is cooked. Remove mixture from heat and continue stirring about 10 minutes until it cools. Grease a cookie sheet, then spoon mixture onto sheet in tablespoon amounts. Once cooled, they are ready to eat. Chef's Notes: - These make a nice gift. Just wrap and tie with a ribbon.
- You can crumble the pralines and serve over ice cream.
We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Emeril's New New Orleans Cookbook
Model: 068811286
Author: Emeril Lagasse
(1993)
William Morrow and Company, Inc./HarperCollins
New York, NY 10022
Phone: 212-207-7000
Fax: 212-207-2145
New Orleans Cookbook
Model: 1565545885
Author: Lena Richard
(1998)
Pelican Publishing Co.
Gretna, LA 70054
Phone: 504-368-1175
Fax: 504-368-1195
Email: sales@pelicanpub.com
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