pralines n'orleans lagniappe (sallye)
(1 rating)
My taste buds are crying out, " make some, make some". I usually only make these for the holidays, they are so rich but so very good.
(1 rating)
yield
24 servings (approx)
prep time
10 Min
cook time
30 Min
method
Stove Top
Ingredients For pralines n'orleans lagniappe (sallye)
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2 cbrown sugar
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2/3 cevaporated milk (not the sweetened kind)
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1/3 cdark karo corn syrup
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1/4 tspsalt
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4-8 ozpecan halves
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1/2 tspvanilla extract
How To Make pralines n'orleans lagniappe (sallye)
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1Combine sugar, milk, corn syrup and salt in a large cast iron skillet (or other heavy saucepan) Heat to boiling over medium heat, stirring constantly
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2Once boiling, continue cooking without stirring until candy thermometer registers 238 degrees or a teaspoon of mixture forms soft ball when dropped into a small bowl of cold water
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3Remove from heat, let stand on wire rack until temperature cools to 110 degrees (about 10 minutes)
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4Add vanilla Beat with clean wooden spoon until mixture begins to thicken --electric mixer is a no=no
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5Stir in pecans Drop by teaspoonfuls onto waxed paper in approximately 2" flat patties
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6Let set until firm Store in covered airtight container with parchment or waxed paper between layers
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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