New Orleans Pralines
5.0
(2)
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Author : Tony
Ingredients
Remove All · Remove Spices · Remove Staples
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Instructions
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Step 1
Combine the sugars and water in a pan and stir over low heat until sugar is dissolved.
Step 2
Boiled to 235-degrees on a candy thermometer or until a soft ball forms when syrup is tried in cold water.
Step 3
Add butter and pecans and boil to 245-degrees or until a firm ball will form when tried in water.
Step 4
Remove from heat and stir until syrup begins to firm up.
Step 5
Drop quickly by spoonfuls onto waxed paper placed over folded newspapers.