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Name: Pecan Pralines - Patout
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 24
Cuisine: Cajun
Ingredients: 1 ts Vanilla; 4 c Raw or brown sugar; 2 tb Butter; 2 c Heavy cream; 2 c Pecan halves

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INGREDIENTS

1 ts Vanilla
4 c Raw or brown sugar
2 tb Butter
2 c Heavy cream
2 c Pecan halves

Servings

INSTRUCTIONS

Alex Patout swears his recipe makes "The creamiest pralines anywhere" Butter a medium saucepan--this will make it easier to clean later. Pour in the cream and place over high heat. When it begins to boil, add the sugar and stir rapidly until it dissolves. Then stir in the vanilla and pecans and continue to cook over medium heat, stirring frequently, until the mixture reaches the soft-ball stage (236F on the candy thermometer). Remove from heat and quickly beat in the butter--this helps arrest the cooking process. The candy should lose its glossy color and become very cloudy. Lay out a long strip of waxed paper on a work surface. Moisten it with a damp towel. Drop good-sized spoonfuls of the hot praline mixture onto the waxed paper, stirring the mixture occasionally as you go along to keep it well combined. Remove the pralines from the paper before they have cooled completely--later on it will be hard to remove them without breaking them. Store in tightly sealed containers, with layers of waxed paper in between. Makes about 2 dozen From Alex Patouts Cajun home Cooking

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Pecan Pralines - Patout

1 ts Vanilla
4 c Raw or brown sugar
2 tb Butter
2 c Heavy cream
2 c Pecan halves

Alex Patout swears his recipe makes "The creamiest pralines anywhere"  Butter a medium saucepan--this will make it easier to clean later. Pour in  the cream and place over high heat. When it begins to boil, add the sugar  and stir rapidly until it dissolves.  Then stir in the vanilla and pecans  and continue to cook over medium heat, stirring frequently, until the  mixture reaches the soft-ball stage (236F on the candy thermometer). Remove  from heat and quickly beat in the butter--this helps arrest the cooking  process.  The candy should lose its glossy color and become very cloudy.  Lay out a long strip of waxed paper on a work surface. Moisten it with a  damp towel.  Drop good-sized spoonfuls of the hot praline mixture onto the  waxed paper, stirring the mixture occasionally as you go along to keep it  well combined.  Remove the pralines from the paper before they have cooled  completely--later on it will be hard to remove them without breaking them.  Store in tightly sealed containers, with layers of waxed paper in between.  Makes about 2 dozen From Alex Patouts Cajun home Cooking

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Nutrition

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Serving Size: 1 Serving (39g)
Recipe Makes: 24 Servings

Calories: 231
Calories from Fat: 218 (94%)

Amt Per Serving		% DV

	Total Fat 24.2g	32 %
	Saturated Fat 4.6g	23 %
	Monounsaturated Fat 12.4g
	Polyunsanturated Fat 6.1g
Cholesterol 16.1mg		5 %
Sodium 10.6mg		0 %
Potassium 119.7mg		3 %
Total Carbohydrate 4.1g		1 %
	Dietary Fiber 2.6g	10 %
	Sugars, other 1.5g
Protein 2.7g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 231

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