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.
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.
Will make about 20 Pralines.
Doesn't get any easier than that!
Gratefully,
Deborah...xo!
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