New Orleans Pralines
Ingredients 2 cups sugar 1/2 cup brown sugar 1 cup water 1 tablespoon butter 1 cup pecans Method Combine the sugars and water in a pan and stir over low heat until sugar is dissolved. Boiled to 235-degrees on a candy thermometer or until a soft ball forms when syrup is tried in cold water. Add butter and pecans and boil to 245-degrees or until a firm ball will form when tried in water. Remove from heat and stir until syrup begins to firm up. Drop quickly by spoonfuls onto waxed paper…
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