Wednesday, November 19, 2008

Crispy Cream Louisiana Pralines

1 1/2 cup white sugar,
3/4 cup (packed)brown sugar
1/2 cup plus 2 Tablespoons Half & Half
1/2 stick butter
1 1/2 cup pecan halves
1 tsp. vanilla
In a sauce pan, place the sugars, Half & half and butter. Stir. Bring to slow boil over med. low heat, stirring frequently, until the mixture comes to soft ball stage. I made these without the candy thermometer, but it would read about 239 degrees, should you use one. Remove from heat add the Vanilla and the pecan halves and stir until mixture thickens, and gets cloudy colored. Immediatly spoon large spoonful (puddles onto greased cookie sheet or wax paper. Allow to set until firm and cooled. I wrap these each individually and place all into air tight container to dole out at during the holidays.

Don't worry,this recipe makes lots more than what I have pictured on the plate above!
Holiday Hugs!!!

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