Louisiana Pralines
Cane River Cuisine published by the Service League of Natchitoches, Louisiana

1-1/4 cups white sugar
3/4 cups brown sugar
1/2 cup milk
1/4 cup butter or margarine
1 teaspoon vanilla
2 cups pecan pieces

Combine sugars.  Add milk and mix.  Cook over medium heat until soft ball stage 236-238 degrees.  Remove from heat.  Add butter, vanilla, and pecans.  Beat until creamy.  Drop on waxed paper.  Makes 24 pieces.


Hint: If the mixture starts to harden before you finish dropping the pralines, put the pot over low heat and stir until it is soft again.

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