2 cups sugar
1/2 cup Steen's Louisiana Cane Syrup
1/2 cup water
2 cups pecan halves
1/2 stick butter
1 tbsp vanilla
In a heavy 3 qt saucepan, combine sugar, cane syrup, water and pecans.
Stir over medium heat until sugar is dissolved, and mixture comes to a boil.
Cook, stirring occasionally, until mixture reaches "soft ball" stage (a small
amount forms a soft ball when dropped into cold water).
Remove saucepan from heat, add butter and vanilla.
Allow candy to cool.
Whip until mixture gradually changes to lighter color and becomes creamy.
Drop by tablespoon on buttered cookie sheet. Push mixture from tablespoon with a teaspoon
to hasten dropping before praline becomes too firm to shape.
Yields 2 dozen.
Supplies on our Website
Louisiana Cane Syrup is available on our website
This recipe was adapted from a recipe in Tony's Cajun Country Cookbook. And you can enjoy
the great taste of Louisiana pralines without the work. See Aunt Sally's Creamy Pecan Pralines selctions. They're all made here in New Orleans, and they're the best!
The Bayou Classic Skillet Set is very popular in these parts.
This 3-Piece Cast Iron set includes 6", 8" and 10" skillets. And they're equally at home in your kitchen or your own backyard.
This Cast Iron Cookware is ideal for frying fish, chicken, hushpuppies, and french fries. Grill steaks, fajitas, vegetables, pancakes, eggs and bacon.