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To the world this is a delicious candy but to the locals in New Orleans this treat is an INSTITUTION

New Orleans pralines, those intensely sweet disks of sugar, butter and pecans. And just for the record.. the local and proper pronunciation is “prah-lean!”


New Orleans Pralines

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Ingredients

1 cup light brown sugar

1/2 cup granulated sugar

1/2 cup heavy cream

4 tbsp. unsalted butter

2 tbsp. water

1/4 tsp.salt

1 1/2 cups chopped pecans


Instructions

Mix the brown sugar, granulated sugar, heavy cream, butter, water and salt in a heavy-bottomed saucepan. Cook over low heat, stirring continuously with a wooden spoon until sugar dissolves. Stir in the pecans and cook over medium heat until mixture reaches 240 degrees F. on a candy thermometer. (Try this trick to test if they are ready to spoon onto baking sheet. If you drop a bit of the boiling syrup into a cup of ice water, it should form a soft ball that flattens easily between your fingers).

Remove pan from heat and stir rapidly until mixture thickens. Drop heaping tablespoon of praline mixture onto parchment paper-lined baking sheets at least one inch apart. Let them cool completely until firm.


Enjoy! 😉

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