----- Now You're Cooking! v4.20 [Meal-Master Export Format]
       Title: Creole Pralines
  Categories: Candy
       Yield: 1 serving
       1 c  brown sugar; firmly packed
       1 c  refined sugar
     1/2 c  cream
       2 tb butter
   1 1/2 c  pecan halves
   Combine sugars and cream in heavy saucepan, stir over low heat until suga
   r dissolves.  Increase heat and cook rapidly without stirring until mixtu
   re registers 230-234 degrees on candy thermometer, also known as the soft
   ball stage.  Stir in butter and pecans.  Cook until mixture again reache
   s 234 degrees and do not stir.  Then remove from heat and stir to thicken
   and quickly drop by spoonsful on buttered wax paper.  Store in airtight
   “My husband is from the N'awleans area and this is his favorite candy.  Y
   ou just have to make sure you are making it on a rather dry day...it does
   not do well in high humidity”
   - - - - - - - - - - - - - - - - - -
   Contributor:  Topaze
   Preparation Time:  0:00