Pralines
by Lidia Bastianich on Mar 19, 2012
Lidia Bastianich samples New Orleans food and makes music with Mardi Gras Indians when she attends a New Orleans wedding in Lidia Celebrates America: Weddings: Something Borrowed, Something New.
- Course
- Dessert
Tags
Ingredients
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
- ½ cup light cream
- 1 ½ cups pecans, halved
- 2 tablespoons butter
Instructions
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Combine sugars and cream in a heavy 2-quart saucepan and bring to boil over medium heat, stirring occasionally with a wooden spoon until mixture forms a thick syrup.
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Add pecans and butter and continue to cook over medium heat, stirring frequently.
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Remove sauce pan to a heatproof surface (such as a wire rack) and let cool for 10 minutes.
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Use a tablespoon to drop rounded balls of the mixture onto a sheet of waxed paper or aluminum foil, leaving about 3 inches between each ball, allowing for pralines to spread. Allow to cool.
