Wednesday, March 2, 2011

After the dance tradition...The Praline!

This beloved Louisiana confection got it's name from the tradition of young women in New Orleans making them before going to a ball and then enjoying them with friends (and beaux) at their homes afterward.

And since I had some pecans left over from the pie and I'm a "southerner in training", I decided to try and make this very southern classic candy...

What you will need:

1  cup  firmly packed light brown sugar
1  egg white, beaten
1 1/2  cups  chopped pecans, lightly toasted

What to do:

Preheat oven to 400.

Put the pecans in a small saucepan, on low heat, warm the pecans...only takes a couple of minutes. This will provide the "toasted" effect.
Stir together brown sugar and beaten egg white, fold in chopped pecans.

Drop by heaping tablespoonfuls onto a heavy-duty aluminum foil-lined baking sheet.

Turn off oven; place baking sheet in oven, and let pralines stand 8 hours in oven.

Will make about 20 Pralines.

Doesn't get any easier than that!


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