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Prep Time: 30 Minutes
Yields: 50 Pralines

The Ursuline nuns brought knowledge of great pastry making to Louisiana when they arrived in the 1700s. Their most important contribution was the gift of praline candy to the city of New Orleans. Although this sugar candy was originally made with hazelnuts, Bayou Country recipes used pecans because of regional abundance. If desired, pecans may be roasted before being added to the pralines. To roast, bake pecans on a sheet pan at 275°F for 20-25 minutes or until slightly browned.

1½ cups sugar
¾ cup light brown sugar, packed
½ cup milk
1 tsp pure vanilla extract
¾ stick butter
1½ cups pecans
Combine all ingredients and stir constantly until mixture reaches soft-ball stage (234-240°F). Remove from heat and stir until thickened. Praline mixture should become creamy and cloudy, and pecans should stay in suspension. Drop spoonfuls onto buttered wax paper, foil or parchment paper. NOTE: When using wax paper, be sure to buffer with newspaper underneath as hot wax will transfer to whatever is beneath.



























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