Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Pralines - Directions



Posts : 17977
Thanked : 881
Join date : 2013-01-12

Pralines - Directions

Post by Lobo on Sat 9 Jan - 1:11


Be the first to Write a Review
Prep Time:   20 minutes    
Cook Time:   15 minutes    
Servings:   24  
Delicious on its own, this traditional New Orleans confection also makes a wonderful addition to Praline Pancakes.

  • Printer Friendly Version

  • 13


  • 3/4 cup granulated sugar, sifted
  • 3/4 cup firmly packed light brown sugar
  • 1/2 cup heavy cream
  • 2 Tbs. unsalted butter, cut into cubes
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1/4 tsp. vanilla extract
  • 1 1/2 cups pecan halves

Related Recipes

  • Praline Pancakes >


Line a baking sheet with parchment paper.

In a heavy 2 1/2- to 3-quart saucepan, combine the granulated and brown sugars, then add the cream, butter and salt. Set over very low heat and cook, stirring frequently with a wooden spoon, until the sugar is dissolved, 10 to 15 minutes. As the mixture cooks, use a pastry brush dipped in cold water to wash down any sugar crystals that form on the inside of the pan.

Clamp a candy thermometer onto the side of the pan and increase the heat to medium-high. Boil the syrup, undisturbed, until it registers 235° to 240°F and a teaspoon of syrup dropped into a small bowl of cold water holds a very soft ball when pressed between your fingers, 3 to 6 minutes.

Remove the pan from the heat, leaving the thermometer in place, and let cool, undisturbed, until the syrup registers 220°F, 1 to 3 minutes. Using a clean, dry wooden spoon, stir in the baking soda and vanilla until well combined; the mixture will become lighter in color and foamy in texture. Then stir in the pecan halves.

Working quickly, drop the candy by heaping tablespoonfuls onto the prepared baking sheet. Let stand at room temperature until firm, about 1 hour. Serve the pralines immediately, or store between layers of waxed paper in an airtight container for up to 10 days. Makes 24 pralines.
Williams-Sonoma Kitchen.

    Current date/time is Thu 8 Dec - 15:03