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Cajun Pralines

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  • 2 c Sugar
  • 1 c Firmly packed brown sugar
  • 1 c Milk
  • 1/2 c Butter or margarine
  • 2 tb Light Karo syrup
  • 4 c Pecan halves


Combine first 5 ingredients in a Dutch oven and bring to a boil. Cook, stirring constantly until mixture reaches 225 degrees. Add pecans and continue cooking, stirring constantly until mixture reaches the soft ball stage (236 degrees) on a candy thermometer. Remove from heat and beat vigorously with a wooden spoon until mixture begins to thicken. Drop by tablespoonfuls onto greased waxed paper. Let stand until firm. Store in an airtight container. Makes 3 1/2 dozen.
Posted to recipelu-digest Volume 01 Number 368 by Cheryl Miller <csmiller@LAMAR.COLOSTATE.EDU> on Dec 14, 1997