Louisiana Pralines

Louisiana Pralines (1 of 3 recipes)



1 # dark brown sugar
1 c sugar
1/2 tsp salt
3/4 c. milk
2-3 c. whole pecan halves
2 tbsp butter
1/2 tsp vanilla


Cook sugars, salt, and milk until temperature reaches 238 degrees or soft ball stage. Add pecans and bring to a rolling boil. Remove mixture and add vanilla and butter. Let stand in the saucepan for 20 minutes. Spread wax or parchment paper on table. Beat mix slightly until it glosses, drop by spoonfuls onto paper. Cool 20 minutes and wrap individually in plastic.

Makes 20-30.  © 1984 John Albrecht, CEC




Louisiana Pralines (2 of 3 recipes)

2 cups light brown sugar
1 cup white sugar
1 cup water
1 c heavy cream
1 tbsp vanilla
1-1/2 cups chopped pecans
1/2 cup pecan halves


In a heavy bottomed pan, combine sugars, water an cream. Cook and stir until soft ball stage. (238 degrees) Remove from heat, whip with a heavy whip for ten to fifteen minutes, add nuts and vanilla, drop by spoonfuls onto buttered pan or parchment. Cool, wrap in film.  © 1984 John Albrecht, CEC





Louisiana Pralines (3 of 3 recipes)


1 1/3 c sugar
2/3 c brown sugar
1 1/3 c water
1/8 tsp salt
2 cups nuts

Bring all but nuts to a boil, simmer covered 3 minutes. Uncover and cook to soft ball stage. Let cool to 110 degrees, beat until thickens and looses gloss, add nuts, drop from spoon.  © 1984 John Albrecht, CEC