Big Easy Pralines

[Steve_Cox]

I found this recipe in General Bon Vivant's cook book under Epicurean delights, and had to try it out, teardrop style.

Les Ingredients

The dark brown sugar, it takes 1 cup
The white cane sugar, it takes 1 cup too
cream; light cream, heavy cream, it don matter 2/3 cup
pinch of salt, that too much, just a little pinch
Puhkahns (northerners think we call em pee-cans) 2 cups

Put it all in a pan 'cept the puhkans, save em for later

Bring da heat up real slow like, now you can't stop stirin' til it done.
Adjust the heat so it just boils a little every now and then
Try and keep the temprature under 210 degrees
keep stirin' and drip a little drop o that stuff in a glass of water every now and then till it sinks to the bottom looking like a ball.
Now stir it up just a little more.
Take it off the heat and stir in the puhkans, as it start to thicken up, spoon it out onto wax paper to let it cool...
Makes 'bout 18 pralines.

[madjack]

Steve, they certainly look right to me...I find that you can usually trust the General on such things................

[bledsoe3]

Steve, I made this with my daughters today. They are good but very sweet.

[wolfy]

Well yeah, duh That's what pralines ARE

[bledsoe3]

Well yeah, duh That's what pralines ARE

These were sweeter than other pralines I've had before. Still good though.

You'll make lots of friends fast with a first post like that.

[Toolie]

Bledsoe, try a little more salt. Your pinch may have been too small.

[Toolie]

OOOH, OOOH! I forgot! Pure cane sugar, like Domino's, is sweeter than beet sugar. Store brands are usually labeled just sugar or pure sugar which means beet sugar. That may be a factor.