Pecan pralines- patout

 
                          PECAN PRALINES - PATOUT
 
 Recipe By     : 
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Cajun                            Candies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Heavy cream
    4       c            Raw or brown sugar
    1       t            Vanilla
    2       c            Pecan halves
    2       T            Butter
 
   Alex Patout swears his recipe makes "The creamiest
   pralines anywhere" Butter a medium saucepan--this will
   make it easier to clean later.  Pour in the cream and
   place over high heat.  When it begins to boil, add the
   sugar and stir rapidly until it dissolves.  Then stir
   in the vanilla and pecans and continue to cook over
   medium heat, stirring frequently, until the mixture
   reaches the soft-ball stage (236F on the candy
   thermometer). Remove from heat and quickly beat in the
   butter--this helps arrest the cooking process.  The
   candy should lose its glossy color and become very
   cloudy.    Lay out a long strip of waxed paper on a
   work surface.  Moisten it with a damp towel.  Drop
   good-sized spoonfuls of the hot praline mixture onto
   the waxed paper, stirring the mixture occasionally as
   you go along to keep it well combined.  Remove the
   pralines from the paper before they have cooled
   completely--later on it will be hard to remove them
   without breaking them.  Store in tightly sealed
   containers, with layers of waxed paper in between.
   Makes about 2 dozen
   From Alex Patout's Cajun home Cooking
  
 
 
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